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, vol.8, no.2, pp.195-206, 2016 (SCI-Expanded, Scopus)

• Publication Type: Article / Article
• Volume: 8 Issue: 2
• Publication Date: 2016
• Doi Number: 10.3920/qas2015.0587
• Journal Name: Quality Assurance and Safety of Crops and Foods
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.195-206
• Keywords: 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
• Middle East Technical University Affiliated: Yes