Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain-Reference-Cited by-同舟云学术

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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain

Published:2015-09-09 Issue:6 Volume:39 Page:3014-3021
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Aktaş Kübra¹,Demirci Talha¹,Akin Nihat¹

Affiliation:

1. Department of Food Engineering; Faculty of Agriculture; Selçuk University; Hamdullah Suphi Tanriöver Street 1 Konya 42049 Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12554/fullpdf

Reference36 articles.

1. Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture;Bilgiçli;J. Food Eng.,2007

2. Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana;Bilgiçli;Food Chem.,2006

3. Utilization of citrus albedo in tarhana production;Bilgiçli;J. Food Nutr. Res.,2014

4. Comparison of lactic acid contents between dried and frozen tarhana;Bozkurt;Food Chem.,2008

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2. The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana;Food Science & Nutrition;2024-04-26

3. A new approach to snack production: sourdough corn flakes with low glycemic index;Journal of Food Science and Technology;2023-10-28

4. Badem Pulpu İlavesinin Tarhananın Fiziksel, Kimyasal ve Fonksiyonel Özelliklerine Etkisi;Tekirdağ Ziraat Fakültesi Dergisi;2023-09-26

5. Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt;Food Science & Nutrition;2023-07-28

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