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Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle
Wheat flour used in Turkish noodle (erişte) production was replaced with wheat germ (0, 10, 20 and 30 %) and β-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), we...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
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| Prif Awduron: | , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2014
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554671/ https://ncbi.nlm.nih.gov/pubmed/26345028 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1677-z |
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