Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour
- Author
- COSKUNER, Yalcin1 ; KARABABA, Ersan1
[1] Department of Food Engineering, Faculty of Engineering, University of Mersin, 33343, Çiftlikköy Mersin, Turkey - Source
International journal of food science & technology. 2005, Vol 40, Num 5, pp 469-479, 11 p ; ref : 1 p.1/4
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bazlama flat bread-making lavash sensory evaluation yufka
- Keyword (fr)
- Analyse sensorielle Farine blé Farine triticale Pain Panification Qualité Produit cuisson Produit céréalier
- Keyword (en)
- Sensory analysis Wheat flour Triticale flour Bread Bread making Quality Bakery product Cereal product
- Keyword (es)
- Análisis sensorial Harina trigo Harina triticale Pan Panificación Calidad Producto panadería Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16720989
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2005.00925.x 
https://dx.doi.org/10.1111/j.1365-2621.2005.00925.x
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