Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach
Author:
Affiliation:
1. Food Technology Department Sivas Cumhuriyet University Sivas Turkey
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12588
Reference67 articles.
1. AACC. (2010).AACC International approved methods. InAACC International Approved Methods.https://doi.org/10.1094/aaccintmethods
2. Quality evaluation of noodles prepared from blending of broken rice and wheat flour
3. Some quality characteristics and nutritional properties of traditional egg pasta (erişte)
4. Utilisation of dairy by-products and β-glucan in erişte production
5. Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle
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