Enrichment of gluten-free tarhana with buckwheat flour

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 1-8

  Bilgiçli, Nermin ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Celiac; Fermentation; Gluten free; Mineral; Tarhana

Indexed keywords

GLUTEN; STARCH;

ADULT; ARTICLE; CEREAL; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; DIET SUPPLEMENTATION; FAGOPYRUM; FERMENTATION; FLOUR; FOOD; GLUTEN FREE DIET; HUMAN; METHODOLOGY; MIDDLE AGED; PH; PLANT SEED; RICE; SENSATION;

ADULT; CEREALS; COLOR; COOKERY; DIET, GLUTEN-FREE; FAGOPYRUM; FERMENTATION; FLOUR; FOOD, FORTIFIED; FOODS, SPECIALIZED; GLUTENS; HUMANS; HYDROGEN-ION CONCENTRATION; MIDDLE AGED; ORYZA SATIVA; SEEDS; SENSATION; STARCH;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 77951451953     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802112546     Document Type: Article

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