The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana-Reference-Cited by-同舟云学术

The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana

Published:2016-03 Issue: Volume:194 Page:587-594
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Değirmencioğlu Nurcan,Gürbüz Ozan,Herken Emine Nur,Yıldız Aysun Yurdunuseven

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effect of wheat germ /bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour–yoghurt product;Bilgiçli;Journal of Food Engineering,2006

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