A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties-Reference-Cited by-同舟云学术

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A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties

Published:2021-01-16 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Candal‐Uslu Cihadiye¹²^ORCID,Mutlu Ceren¹³^ORCID,Koç Andaç¹^ORCID,Bilgin Duygu Gizem¹^ORCID,Erbaş Mustafa¹^ORCID

Affiliation:

1. Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey

2. Faculty of Health Sciences Department of Nutrition and Dietetics Artvin Çoruh University Artvin Turkey

3. Faculty of Engineering Department of Food Engineering Balıkesir University Balıkesir Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15205

Reference34 articles.

1. Extent of phytate degradation in breads and various foods consumed in Saudi Arabia

2. Anonymous. (2019 December 25).Whole grains A to Z.https://wholegrainscouncil.org/whole‐grains‐101/whole‐grains‐z

3. The effects of heat-moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. GLUTENSİZ ŞALGAM SUYU ÜRETİMİ VE TS11149 ŞALGAM SUYU STANDARDINA UYGUNLUĞUNUN ARAŞTIRILMASI;Gıda;2024-04-15

2. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley;Journal of Functional Foods;2024-01

3. Brown rice: a missing nutrient-rich health food;Food Science and Human Wellness;2023-09

4. Ohmic heating: A futuristic method for cooking bulgur;Journal of Food Processing and Preservation;2022-09

5. Biochemical and nutritional properties of wheat bulgur: A review;Journal of Food Processing and Preservation;2022-07-15

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