The effect of cooking and drying on the water-soluble vitamins content of bulgur

Food Science and Technology International

Volumn 13, Issue 5, 2007, Pages 349-354

  Kadakal, C ^a   Ekinci, R ^a   Yapar, A ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Bulgur; Cooking; Drying; Vitamins

Indexed keywords

DRYING; SOLUBILITY; VITAMINS; WATER;

COOKING TEMPERATURE; PANTHOTHENIC ACID; PYRIDOXINE; SUN DRYING;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 36249009785     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207085688     Document Type: Article

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