Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle

Author:

Olcay NezahatORCID,Cankurtaran Kömürcü Tekmile,Demir Mustafa KürşatORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference41 articles.

1. Approved Methods of the American Association of Cereal Chemists,1990

2. Utilisation of dairy by-products and β-glucan in erişte production;Aktaş;Qual. Assur. Saf. Crop.,2015

3. Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders;Aslan;Int. J. Gastron. Food Sci.,2021

4. Physicochemical characterization of fruit and vegetable fiber suspensions. II: effect of variations in heat treatment;Bengtsson;J. Texture Stud.,2011

5. Impact of different methods of drying on nutrient contents of Tunisian and Egyptian leaves of Tossa jute (Corchorus olitorius);BenYakoub,2016

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