Couscous, a traditional Turkish food product: Production method and some applications for enrichment of nutritional value

International Journal of Food Science and Technology

Volumn 39, Issue 3, 2004, Pages 263-269

  Çelik, Ilyas ^a   Işik, Fatma ^a   Gürsoy, Oǧuz ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Bulgur; Cereal based product; Egg; Nutrition; Oat flour; Soyflour

Indexed keywords

BULGUR; CEREALS; EGGS; OAT FLOUR; SOYFLOUR;

CALCIUM; CARBOHYDRATES; COMPOSITION; GRAIN (AGRICULTURAL PRODUCT); IRON; NUTRITION; OILS AND FATS; POTASSIUM; PROTEINS; SENSORY PERCEPTION;

FOOD PRODUCTS;

EID: 1542285208     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00780.x     Document Type: Article

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