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Development and characterization of couscous-like product using bulgur flour as by-product
Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to produce couscous-like product by substitution of semolina with bulgur by-product (undersize bulgur); to find optimum quantity of bulgur flour and processing conditions. In order...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686026/ https://ncbi.nlm.nih.gov/pubmed/29184252 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2926-8 |
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