Bioactive components and nutritional properties of fiber‐rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.)
N Şahin - Journal of the Science of Food and Agriculture, 2023 - Wiley Online Library
Abstract BACKGROUND Oleaster (Elaeagnus angustifolia L.) possesses exocarp and
endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in …
endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in …
Effects of Fermentation Temperature and Time on Chickpea-Initiated Sourdough Production
Chickpea is a nutritious staple pulse with numerous consumption patterns. It is also used in
bakery products, especially in bread, in chickpea flour, fermented-chickpea liquor (FCL), and …
bakery products, especially in bread, in chickpea flour, fermented-chickpea liquor (FCL), and …
[PDF][PDF] Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus
N Şahin - 2023 - researchgate.net
Abstract BACKGROUND: Oleaster (Elaeagnus angustifolia L.) possesses exocarp and
endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in …
endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in …
Efecto del tiempo de fermentación sobre la velocidad de hidrólisis de proteína y almidón en un pan a base de trigo elaborado por adición de masa madre.
P Terrazas Avila - 2023 - dgsa.uaeh.edu.mx
El objetivo de este estudio fue evaluar el efecto del tiempo y temperatura de fermentación
utilizando masa madre, sobre la textura, la tasa de digestión in vitro del almidón y la …
utilizando masa madre, sobre la textura, la tasa de digestión in vitro del almidón y la …