✦ LIBER ✦

Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties

✍ Scribed by Mehmet Murat Karaoǧlu; Halis Gürbüz Kotancilar

Book ID: 108825882
Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 184 KB
Volume: 41
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2005.01053.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Couscous, a traditional Turkish food pro

Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value

✍ İlyas Çelik; Fatma Işık; Oğuz Gürsoy 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 214 KB

Tarhana as a traditional Turkish ferment

Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition

✍ Daglio??lu, O. 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 36 KB

As a fermented product tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in Turkey. It is prepared by mixing wheat flour, yogurt, yeast and a variety of cooked vegetables (tomatoes, onions, green pepper etc.), salt, and spices (mint, paprik

Relationship between sensory attributes

Relationship between sensory attributes ofbakasang(a traditional Indonesian fermented fish product) and its physicochemical properties

✍ Silvana D. Harikedua; C. Hanny Wijaya; Dede R. Adawiyah 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 348 KB

Chemical, Physical, and Sensory Properti

Chemical, Physical, and Sensory Properties of a Sweet Potato French-Fry Type Product During Frozen Storage

✍ S.J. SCHWARTZ; W.M. WALTER JR.; D.E. CARROLL; F.G. GIESBRECHT 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 388 KB

Use of a toasted durum whole meal in the

Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses

✍ Antonietta Baiano; Clara Fares; Giorgio Peri; Roberto Romaniello; Antonella M. T 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 295 KB

Sensory and rheological properties of tr

Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model

✍ Ahmt, Tina ;Wischmann, Bente ;Blennow, Andreas ;Madsen, Finn ;Bandsholm, Ole ;Th 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 229 KB

## Abstract Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk‐based food product model. The transgenic starc