The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production
Author:
Affiliation:
1. Department of Food Engineering; Faculty of Engineering, Ondokuz Mayis University; Samsun Turkey
2. Food Institute; TUBITAK Marmara Research Center; Gebze Kocaeli Turkey
Funder
Ondokuz Mayis University Scientific Research Projects Office
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13343/fullpdf
Reference46 articles.
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2. Cooking quality and sensorial properties of noodle supplemented with oat flour;Aydin;Food Science and Biotechnology,2011
3. The ferric reducing ability of plasma as a measure of “antioxidant power:” The FRAP assay;Benzie;Analytical Biochemistry,1996
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