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Food Control
Volumn 17, Issue 5, 2006, Pages 331-335
Determination of the cooking degree for bulgur production using amylose/iodine, centre cutting and light scattering methods
Author keywords

Amylose iodine; Bulgur; Cooking; Cutting; Light scattering
Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;
EID: 27844508209     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.11.008     Document Type: Article
Times cited : (15)
References (17)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.