Effect of carob flour substitution on chemical and functional properties of tarhana

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 670-675

  Çaǧ Lar, Abdullah ^a   Erol, Nermin ^a   Elgün, M Sami ^b  

^a AFYON KOCATEPE UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CONTROL SAMPLES; FERMENTATION PROCESS; FOAMING CAPACITIES; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; OVERALL ACCEPTABILITY; SENSORY PROPERTIES;

EMULSIFICATION; FERMENTATION; FOOD PRODUCTS; FRUITS; OILS AND FATS; WATER ABSORPTION;

COLOR;

CERATONIA SILIQUA; TRITICUM AESTIVUM;

EID: 84885847771     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00708.x     Document Type: Article

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