THE EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CHICKPEA FLOUR ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF COUSCOUS-Reference-Cited by-同舟云学术

THE EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CHICKPEA FLOUR ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF COUSCOUS

Published:2010-12 Issue:6 Volume:33 Page:728-741
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

DEMIR BERAT,BILGIÇLI NERMIN,ELGÜN ADEM,DEMIR M. KÜRŞAT

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00359.x/fullpdf

Reference26 articles.

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2. Gluten-free couscous preparation: Traditional procedure description and technological feasibility for three rice-leguminous supplemented formulae;BENATALLAH;J. Food Agric. Environ.,2008

3. Changes in some physical and nutritional properties of tarhana, a Turkish fermented cereal food, added various phytase sources;BİLGİÇLİ;Food Sci. Technol. Int.,2004

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