Changes in properties of soaking water during production of soy-bulgur

Journal of Food Engineering

Volumn 61, Issue 2, 2004, Pages 221-230

  Bayram, Mustafa ^a   Kaya, Ahmet ^a   Öner, Mehmet Durdu ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Bulgur; Soaking; Soy bulgur; Soybean; Water

Indexed keywords

LEACHING; PH; SOLUBILITY; TURBIDITY; WATER;

SOAKING WATER;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 0141641036     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00094-3     Document Type: Article

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