Kurum Yazarı "Yavuz Abanoz, Yasemin" Ardeşen Meslek Yüksekokulu Koleksiyonu İçin Listeleme
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Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)
In this study, physical (cooking time, water absorption, cooking loss and color), chemical (proximate composition, pH, total phenolic content, mineral matter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhesiveness) ...