Assessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals
Author:
Affiliation:
1. Institute of Science Kastamonu University Kastamonu Turkey
2. Department of Food Engineering Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey
Funder
Kastamonu Üniversitesi
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15606
Reference49 articles.
1. Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
2. Determination of key elements by ICP‐OES in commercially available infant formulae and baby foods in Saudi Arabia;Al Khalifa A. S.;African Journal of Food Science and Technology,2010
3. Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana
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