USE OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS AS A NATURAL SOURCE OF INULIN IN CAKES-Reference-Cited by-同舟云学术

USE OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS AS A NATURAL SOURCE OF INULIN IN CAKES

Published:2012-03-02 Issue:5 Volume:37 Page:483-488
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

CELIK ILYAS,ISIK FATMA,GURSOY OGUZ,YILMAZ YUSUF

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00667.x/fullpdf

Reference22 articles.

1. Inulin and sugar contents in Helianthus tuberosus and Cichorium intybus tubers: Effect of postharvest storage temperature;CABEZAS;J. Food Sci.,2002

2. COSGROVE , D.R. OELKE , E.A. DOLL , J.D. DAVIS , D.W. UNDERSNADER , D.J. OPLINGER , E.S. 2010 Jerusalem artichoke in alterative field crops manual http://www.hort.purdue.edu/newcrop/afcm/jerusart.html

3. DE MAN , M. WEEGELS , P.L. 2005 High-Fiber Bread and Bread Improver Compositions

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