Determination of the cooking degree for bulgur production using amylose/iodine, centre cutting and light scattering methods-Reference-Cited by-同舟云学术

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Determination of the cooking degree for bulgur production using amylose/iodine, centre cutting and light scattering methods

Published:2006-05 Issue:5 Volume:17 Page:331-335
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bayram Mustafa

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference17 articles.

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

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

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

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

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

Cited by 13 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. Modeling changes in the quality attributes of couscous cooked with ohmic heating;Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi;2024-08-31

2. 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

3. The Effect of Ohmic Heating on the Quality Properties of Couscous during Cooking;Black Sea Journal of Agriculture;2023-11-01

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

5. Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur;Cereal Chemistry;2021-04-29

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