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Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks

1999

Ozkaya, B. | Ozkaya, H. | Eren, N. | Unsal, A.S. | Koksel, H. (Ankara University, Faculty of Agriculture, Food Engineering Department, Ankara (Turkey))

AGROVOC Keywords
analyse organoleptique azucares boiling chemicophysical properties cinc cobre composition globale cooking copper cuisson cuivre fer food composition grillage hierro iron magnesio magnesium manganese manganeso maturation minerales minerals nutritive value organoleptic analysis organoleptic properties organoleptic traits potasio potassium proximate composition riboflavin riboflavina riboflavine roasting sodio sodium sucres sugars thiamin thiamine tiamina tostado trigo turkey turquia turquie valeur nutritive valor nutritivo wheats zinc
Bibliographic information
Volume 66 Issue 1
Pagination
pp. 97-102
Other Subjects
Ble; Mineraux; Propiedades organolepticas; Analisis organoleptico; Propriete organoleptique; Cuisson a l'eau; Propiedades fisicoquimicas; Composicion aproximada; Coccion; Ebullicion; Maduracion; Nutrient content; Propriete physicochimique
Language
English
Note
17 ref.
1999-08-15
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