Bulgur cooking process: Recovery of energy and wastewater-Reference-Cited by-同舟云学术

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Bulgur cooking process: Recovery of energy and wastewater

Published:2020-03 Issue: Volume:269 Page:109734
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Balcı Fatih^ORCID,Bayram Mustafa^ORCID

Funder

BLG Arge Consultancy

Food and Machinery Co

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Standard Methods for the Examination of Water and Wastewater;American Public Health Association,1989

2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

3. Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments;Balcı;J. Food Sci. Technol. Mysore,2015

4. Recovery of wastewater from wheat washing operation;Balcı;Acad. Food J.,2015

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of water;Journal of Food Science;2024-07-02

2. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley;Journal of Functional Foods;2024-01

3. Biochemical and nutritional properties of wheat bulgur: A review;Journal of Food Processing and Preservation;2022-07-15

4. Drying Behavior of Bulgur and Its Effect on Phytochemical Content;Foods;2022-04-06

5. Statistical investigation of the bioprocess conditions of alkali combined twin‐screw extrusion pretreatment to enhance fractionation and enzymatic hydrolysis of bulgur bran;Journal of the Science of Food and Agriculture;2022-03-12

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