The effects of genotypic variation in hulled wheat species and cooking methods on some quality parameters of bulgur
Author:
Affiliation:
1. Faculty of Agriculture, Department of Field Crops Akdeniz University Antalya Turkey
2. Faculty of Agriculture, Department of Agricultural Biotechnology Akdeniz University Antalya Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15979
Reference41 articles.
1. Bioactive Compounds and their Antioxidant Capacity in Selected Primitive and Modern Wheat Species
2. Identification and Quantification of Seed Carotenoids in Selected Wheat Species
3. A comparative study of protein and free amino acid contents in some important ancient wheat lines
4. Cultivated Ancient Wheats (Triticumspp.): A Potential Source of Health-Beneficial Food Products
5. “You Can Never Give Up Siyez If You Taste It Once”: Local Taste, Global Markets, and the Conservation of Einkorn, an Ancient Wheat
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1. Biochemical and nutritional properties of wheat bulgur: A review;Journal of Food Processing and Preservation;2022-07-15
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