Ara
Toplam kayıt 2, listelenen: 1-2
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 ...
Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
(Academic Press, 2018)
This study comprises laboratory-scale extraction of soluble ?-glucan (BG) from oat (16 and 32% BG) and barley (12 and 32% BG) fractions, investigation of chemical composition and stability of dispersions prepared from water ...