Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production-Reference-Cited by-同舟云学术

Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production

Published:2004-09 Issue:1 Volume:64 Page:43-51
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bayram Mustafa,Öner Mehmet D.,Eren Sami

Publisher

Elsevier BV

Subject

Food Science

Reference8 articles.

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

2. The new old wheat: convenience and nutrition driving demand for bulgur;Bayram;World Grain,2002

3. Bayram, M., Öner, M. D., & Eren, S. (1998). Effect of cooking operation on physical properties of wheat kernel during bulgur production from wheat. In Food Engineering Congress, Gaziantep, Turkey (pp. 357–367)

4. Influence of soaking on the dimensions and colour of soybean for bulgur production;Bayram;Journal of Food Engineering,2004

5. Influence of temperature and time on cooking kinetics of potatoes;Harada;Journal of Food Science,1985

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