Corrigendum to "Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product" [Journal of Food Engineering, 77 (2006) 680-686] (DOI:10.1016/j.jfoodeng.2005.07.030);Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 680-686

  Bilgiçli, Nermin ^a   Elgün, Adem ^a   Herken, Emine Nur ^b   SelmanTurker ^a   Ertaş, Nilgün ^a   Ibanoǧlu, Şenol ^b  

^a SELCUK UNIVERSITY   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Antioxidants; Cooked viscosity; Phenolic compounds; Phytic acid; Soup

Indexed keywords

ANTIOXIDANTS; FERMENTATION; FOOD ADDITIVES; PHENOLS; PROTEINS; VISCOSITY;

COOKED VISCOSITY; PHENOLIC COMPOUNDS; PHYTIC ACID; SENSORY PROPERTIES; SOUP; TARHANA;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 33745216931     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.004     Document Type: Erratum

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