EFFECT OF CAROB FLOUR SUBSTITUTION ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TARHANA
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00708.x/fullpdf
Reference22 articles.
1. Determination of chemical composition of Anatolian carob pod (Ceratonia siliqua L.): Sugars, amino and organic acid, minerals and phenolic compounds;AYAZ;J. Food Qual.,2007
2. Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically;AYAZ;Plant Foods Hum. Nutr.,2009
3. Effect of buckwheat flour on chemical and functional properties of tarhana;BILGIÇLI;LWT - Food Sci. Technol.,2009
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