See t.ly/z4cF — In this study, different stabilization processes (autoclave, dry heating, microwave, infrared and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and 20%) in Turkish noodle (Erişte) production was investigated. Some chemical and nutritional (protein, in vitro protein digestibility (IVPD), total phenolic content (TPC), phytic acid,…
Enriched Turkish Noodles (Erişte) with Stabilized Wheat Germ: Chemical, Nutritional and Cooking Properties
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