Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erite, Turkish noodle

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 70-80

  Bilgiçli, Nermin ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Buckwheat; Cooking loss; Egg noodle; Erite; Mineral; Nutrition

Indexed keywords

CELLULOSE; MAGNESIUM; PHYTIC ACID; STARCH; WATER;

ARTICLE; CHEMISTRY; COLOR; COOKING; DIET SUPPLEMENTATION; FAGOPYRUM; FAT INTAKE; FLOUR; HUMAN; METHODOLOGY; PHOSPHATE INTAKE; POTASSIUM INTAKE; QUALITY CONTROL; SENSATION; TURKEY (REPUBLIC);

CELLULOSE; COLOR; COOKERY; DIETARY FATS; FAGOPYRUM; FLOUR; FOOD, FORTIFIED; HUMANS; MAGNESIUM; PHOSPHORUS, DIETARY; PHYTIC ACID; POTASSIUM, DIETARY; QUALITY CONTROL; SENSATION; STARCH; TURKEY; WATER;

TRITICUM AESTIVUM;

EID: 77951460748     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802446639     Document Type: Article

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