Mineral content, fatty acid composition, and volatile compounds of gluten‐free tarhana formulated with different cereal and pulse flours-Reference-Cited by-同舟云学术

Mineral content, fatty acid composition, and volatile compounds of gluten‐free tarhana formulated with different cereal and pulse flours

Published:2021-09-12 Issue:10 Volume:86 Page:4376-4392
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Çalışkan Koç Gülşah¹^ORCID,Tekgül Yeliz²^ORCID,Erten Edibe Seda³,Akdoğan Arda⁴

Affiliation:

1. Food Technology Program, Eşme Vocational School, Eşme, Uşak University Uşak Turkey

2. Food Processing Department, Köşk Vocational School, Aydın Adnan Menderes University Aydın Turkey

3. Food Engineering Department, Engineering Faculty, Aydın Adnan Menderes University Aydın Turkey

4. Food Engineering Department, Engineering and Natural Sciences Faculty, Gümüşhane University Gümüşhane Turkey

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15897

Reference47 articles.

1. Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

2. Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana

3. Nutritional evaluation and functional properties of chickpea (Cicer arietinum L.) flour and the improvement of spaghetti produced from its;Arab E.;Journal of American Science Journal of American Science,2010

4. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

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