Effect of wheat bran and whole wheat flour on manti quality
Author:
Affiliation:
1. Hitit University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652023000501701&tlng=en
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3. Cooking quality and sensorial properties of noodle supplemented with oat flour;AYDIN E;Food Sci Biotechnol,2011
4. Effect of whole grain wheat flour on the mixing properties,oil uptake, and in vitro starch digestibility of instant fried noodles;BAE IY;Cereal Chem,2016
5. Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index;BAE IY;Food Sci Biotechnol,2013
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