Cooking Quality and Composition of Dry Beans Grown in Turkey (in English)

Autor:	Recai Ercan, Ayhan Atlı, Hamit Köksel, Ayşen Dağ
Jazyk:	turečtina
Rok vydání:	2015
Předmět:	lcsh:Food processing and manufacture lcsh:TP368-456 food and beverages
Zdroj:	Volume: 19, Issue: 5 Gıda Gıda, Vol 19, Iss 5 (2015)
ISSN:	1300-3070 1309-6273
Popis:	Eight dry bean genotypes grown at two locations in Turkey were analyzed for physical criteria and cooking quality, and for mineral, thiamine and riboflavin contents. The genotype and growing locations and their interaction affected almost all criteria significantly (P Türkiye’de 2 bölgede yetiştirilen 8 kuru fasulye genotiplerinin fiziksel kriterleri ve pişme kalitesi ile mineral madde, tiyamin ve riboflavin miktarları saptanmıştır. Genotip ve yetiştirme lokasyonları ile bunların interaksiyonu bütün kriterleri önemli düzeyde etkilemiştir (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::600277b074399eacc0e937ccd565fe14 https://dergipark.org.tr/tr/pub/gida/issue/6987/93102 Zobrazit plný text záznamu