Effect of ancient wheat flours and fermentation types on tarhana properties
- 19 August 2022
- journal article
- research article
- Published by Elsevier in Food Bioscience
- Vol. 50
Abstract
No abstract availableKeywords
This publication has 43 references indexed in Scilit:
- Wheat bran: its composition and benefits to health, a European perspectiveInternational Journal of Food Sciences and Nutrition, 2012
- EFFECTS OF YEAST, FERMENTATION TIME, AND PRESERVATION METHODS ON TARHANAPreparative Biochemistry & Biotechnology, 2010
- Effect of fermentation on antioxidant properties of some cereals and pseudo cerealsFood Chemistry, 2010
- Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) Wheat LandracesJournal of Agricultural and Food Chemistry, 2008
- Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder PropertiesDrying Technology, 2008
- Spray Drying and Agglomeration of Instant Bayberry PowderDrying Technology, 2007
- Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assayMicrochimica Acta, 2007
- Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.)Journal of Cereal Science, 2006
- Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit CompositionCereal Chemistry, 1999
- Free-radical scavenging action of medicinal herbs from GhanaGeneral Pharmacology: The Vascular System, 1999