A new approach for the utilization of barley in food products: Barley tarhana

Food Chemistry

Volumn 97, Issue 1, 2006, Pages 12-18

  Erkan, Handan ^a   Çelik, Süeda ^b   Bilgi, Berna ^b   Köksel, Hamit ^b  

^a Plant Protection Research Institute   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Glucan; Barley; RVA; SDS PAGE; Sensory properties; Tarhana

Indexed keywords

BETA GLUCAN; PROTEIN;

ARTICLE; BARLEY; COLOR; COMPARATIVE STUDY; CONTROLLED STUDY; ELECTROPHORESIS; FERMENTATION; FLOUR; FOOD INDUSTRY; HYDROLYSIS; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; SENSORY ANALYSIS; WHEAT;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 28844446668     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.018     Document Type: Article

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