Optimisation of processing conditions and characterisation of structural and nutritional changes in bulgur wheat
Bulgur wheat is a nutritious, affordable, and staple food suitable for all socioeconomic groups. However, there are no standardised processing conditions for its production. Therefore, this study was conducted to optimise the processing conditions to produce bulgur wheat by incorporating independent...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Maximum Academic Press
2025-01-01
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| Schriftenreihe: | Food Materials Research |
| Schlagworte: | |
| Online-Zugang: | https://www.maxapress.com/article/doi/10.48130/fmr-0025-0015 |
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