The improvement of bread characteristics of sunn pest (Eurygaster integriceps) damaged bread wheat by blending application and using additives

Quality Assurance and Safety of Crops and Foods

Volumn 8, Issue 3, 2016, Pages 427-437

  Dizlek, H ^a   Ozer M S ^b  

^a OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Additives; Blending; Bread quality; Sound wheat; Sunn pest damaged wheat

Indexed keywords

ADDITIVES; ASCORBIC ACID; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT);

BLENDING RATIO; BREAD MAKING; BREAD QUALITY; BREAD WHEAT; DIACETYL; EURYGASTER INTEGRICEPS; EXPOSED TO; SOUND WHEAT; SUNN PEST DAMAGED WHEAT; WHEAT VARIETIES;

BLENDING;

EID: 84971602775     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2015.0719     Document Type: Article

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