Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Rabia Atasoy"'
Autor:
Müge Hendek Ertop, Rabia Atasoy
Publikováno v:
Journal of Agricultural Sciences, Vol 25, Iss 1, Pp 93-99 (2019)
Einkorn (Triticum monococcum L. subsp. monococcum) is a diploid hulled wheat strictly related to durum and bread wheat types. Many farms in northern Turkey, especially the province of Kastamonu, continue to cultivate the oldest type of wheat still in
Externí odkaz:
https://doaj.org/article/d55a8b6e8fe44c71bca2d9dc3b57a324
Autor:
Rabia Atasoy, Müge Hendek Ertop
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c7ebead743147413c2310cb1967c4f1
https://doi.org/10.1111/jfpp.15606
https://doi.org/10.1111/jfpp.15606
Autor:
Müge Hendek Ertop, Rabia Atasoy
Publikováno v:
Volume: 44, Issue: 5 781-793
Gıda
Gıda
Bu çalışmada, geleneksel fermente birgıda olan tarhananın yapımında buğday unu yerine, nohut, fasulye, mısır,pirinç, karabuğday ve mercimek unu kullanımının fizikokimyasal, reolojik veduyusal nitelikler üzerindeki etkileri araştırı
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a7162b0a5479e5d372a329022ce79c3
https://doi.org/10.15237/gida.gd19018
https://doi.org/10.15237/gida.gd19018
Autor:
Rabia Atasoy, Müge Hendek Ertop
Publikováno v:
Volume: 25, Issue: 1 93-99
Journal of Agricultural Sciences
Journal of Agricultural Sciences
Einkorn (Triticum monococcum L. subsp. monococcum) is a diploid hulled wheat strictly related to durum and bread wheat types. Many farms in northern Turkey, especially the province of Kastamonu, continue to cultivate the oldest type of wheat still in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::017a0b6bbab46a27e57a7c9ddd8879a0
https://doi.org/10.15832/ankutbd.539009
https://doi.org/10.15832/ankutbd.539009
Introduction. The aim of the study was to the examination of effects of the milling process which were applied differently to cereals for commercially flour production, on the phytic acid, microelement, and in-vitro digestibility. Materials and metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72800ca2856d64ab6725065919788980
https://hdl.handle.net/20.500.12440/3399
https://hdl.handle.net/20.500.12440/3399
Publikováno v:
Journal of Food Processing and Preservation. 43
The taro (Colocasia esculenta) flour was evaluated to the preparation of the milk pudding as a hydrocolloid. The physicochemical properties of taro flour were compared with corn starch and rice flour which generally take place in pudding mix, then th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6f8a973b5c247502865597ff21dcd7c
https://doi.org/10.1111/jfpp.14103
https://doi.org/10.1111/jfpp.14103