Processing and quality aspects of bulgur from Triticum durum
Author:
Affiliation:
1. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
2. AGT Foods and Ingredients Saskatoon SK Canada
3. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada
Funder
Ministry of Agriculture - Saskatchewan
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10347
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3. Batres‐Marquez S. P. &Jensen H. H.(2005).Rice consumption in the United States: New evidence from food consumption surveys. CARD Staff Reports. 8. Center for Agricultural and Rural Development Iowa State University Ames Iowa.
4. Bulgur around the world;Bayram M.;Cereal Foods World,2000
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