Browsing Gıda Mühendisliği Bölümü by Subject "Firik"
Now showing items 1-1 of 1
-
Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
(Elsevier Ltd, 2018)Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and ...