Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur-Reference-Cited by-同舟云学术

Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur

Published:2021-04-29 Issue:4 Volume:98 Page:851-857
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Sfayhi‐Terras Dorra¹²^ORCID,Hadjyahia Nesrine¹²,Zarroug Youkabed¹²

Affiliation:

1. National Institute of Agronomic Research of Tunisia Ariana Tunisia

2. University of Carthage Carthage Tunisia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10427

Reference41 articles.

1. ICC standard 104/1 Determination of Ash in Cereals and Cereal Products.Standard Methods of the ICC (International Association for Cereal Science and Technology). Schaifer Detmold.

2. KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING

3. Determination of the cooking degree for bulgur production using amylose/iodine, centre cutting and light scattering methods

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