Nutritional, chemical and cooking properties of noodles enriched with terebinth (Pistacia Terebinthus) fruits roasted at different temperatures
Author:
Affiliation:
1. Kilis 7 Aralık University, Turkey
2. Harran University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst47120.pdf
Reference39 articles.
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2. Utilisation of dairy by-products and β-glucan in erişte production;Aktaş K.;Quality Assurance and Safety of Crops & Foods,2015
3. Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle;Aktaş K.;Journal of Food Science and Technology,2015
4. Approved methods of the american association of cereal chemists. approved methods of analysis,2010
5. Effects of corn cob fiber addition on noodle properties;Aukkanit N.;The International Journal of the Arts in Society,2017
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