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Effects of pearling procedure and granulation distrubution on qualitative and nutritive properties of bulgur | Soyma işlemi ve granülasyon dağılışının bulgurun kalitatif ve besinsel özelliklerine etkisi

2009

Ünüvar, A.D., Selçuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering

AGROVOC Keywords
acide phytique alimentos procesados antioxidantes antioxidants antioxydant ash content calidad cellulose celulosa chemical composition chemicophysical properties color colour composition chimique contenido de ceniza contenido proteico couleur grosseur lipid content lutte physique minerales minerals nutritive value physical control phytic acid procesos processed foods processes processus protein content quality size teneur en cendres teneur en lipides trigo turkey turquie valeur nutritive valor nutritivo variedades varieties wheats
Bibliographic information
Publisher
Selçuk University, Graduate School of Natural and Applied Sciences
Pagination
64 p.
Other Subjects
Tamaa±o; Turqua­a; Propria©ta© physicochimique; Mina©raux; Varia©ta©; Composicia³n quimica; Propiedades fisicoqua­micas; Qualita©; Control fa­sico; Aliment transforma©; Aucido fa­tico; Contenido de la­pidos; Bla©; Teneur en prota©ines
Language
Turkish
Note
Summaries (En, Tr)
22 tables
16 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Selçuk University, Graduate School of Natural and Applied Sciences, Konya (Turkey)
2012-07-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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