Fatty acid composition of poppy seeds with different colours | Farkl� renkli ha�ha� tohumlar�n�n ya� asidi bile�imleri
2012
Cengiz, M.F., Akdeniz Univ., Faculty of Engineering, Antalya (Turkey). Div. of Food Engineering | Uslu, M.K., Akdeniz Univ., Faculty of Engineering, Antalya (Turkey). Div. of Food Engineering | Certel, M., Akdeniz Univ., Faculty of Engineering, Antalya (Turkey). Div. of Food Engineering
Inglés. In this study, physicochemical properties (oil content, protein, moisture, refractive index values) and major fatty acid compositions of poppy seeds with different colours (blue, brown and white) were investigated.
Mostrar más [+] Menos [-]Turco. Bu �al��mada, farkl� renkte ha�ha� tohumlar�n�n (mavi, kahverengi ve beyaz) fizikokimyasal �zellikleri (ya� i�eri�i, protein, nem, refraktif indeks de�erleri) ve ya� asidi bile�imi incelenmi�tir. Tohumlar�n renk koordinatlar� bir kromometre ile �l��lm��t�r.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)