Production of hazelnut skin fibres and utilisation in a model bakery product

Cikrikci S., Demirkesen I., MERT B.

Quality Assurance and Safety of Crops and Foods, cilt.8, sa.2, ss.195-206, 2016 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 8 Sayı: 2
• Basım Tarihi: 2016
• Doi Numarası: 10.3920/qas2015.0587
• Dergi Adı: Quality Assurance and Safety of Crops and Foods
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.195-206
• Anahtar Kelimeler: cake, fibre, hazelnut skin, microfluidisation, staling, texture, CORYLUS-AVELLANA L., GLUTEN-FREE BREAD, DIETARY FIBER, WHEAT BRAN, PHYSICAL-PROPERTIES, APPLE POMACE, ANTIOXIDANT ACTIVITY, POTATO STARCH, HULL FLOUR, SPECTROSCOPY
• Orta Doğu Teknik Üniversitesi Adresli: Evet