Modelling of cooking of wheat to produce bulgur-Reference-Cited by-同舟云学术

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Modelling of cooking of wheat to produce bulgur

Published:2005-11 Issue:2 Volume:71 Page:179-186
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bayram Mustafa

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Kinetics of water diffusion and starch gelatinization during rice parboiling;Bakshi;Journal of Food Science,1980

2. Bulgur around the world;Bayram;Cereal Foods World,2000

3. Color-sorting systems for bulgur production;Bayram;Cereal Foods World,2003

4. Changes in properties of soaking water during production of soy-bulgur;Bayram;Journal of Food Engineering,2004

5. Bulgur Üretiminin Bugünkü Durumu ve Sorunları. II;Bayram;Un-Bulgur-Bisküvi Sempozyumu, Karaman-Turkey,1996

Cited by 26 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. Effect of pulsating microwave treatment on wheat parboiling: Comparative assessment and structural characterization;Food Chemistry;2022-01

2. Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [Sorghum bicolor (L.) Moench];Current Research in Food Science;2022

3. Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation;Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine;2021

4. Processing and quality aspects of bulgur from Triticum durum;Cereal Chemistry;2020-09-29

5. Bulgur cooking process: Recovery of energy and wastewater;Journal of Food Engineering;2020-03

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