The “flat” breads include a multitude of bread types different from each other but are always
relatively thin, ranging from a few millimeters to a few centimeters in thickness. These …

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has
become a popular functional ingredient incorporated in diverse recipes/products with …

Acorns, the fruit of the oak, have long been an important source of food in different cultures
around the world. Despite their long culinary tradition, they have become under …

In this study, the changes in phenolic composition, total phenolic content, and antioxidant
capacity of tarhanas supplemented with oat flour (OF) at the levels of 20–100%(w/w) after …

Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened
and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and …

Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel
temperatures for best quality maize based extruded snack food | Emerald Insight Books and …

Considering the importance of reducing the use of chemical preservatives in food and the
increasing attention of consumers to consume food products with minimal additives, the …

Triticum monococcum (Siyez) türü Einkorn olarak adlandırılmakta olup; 2n kromozom
yapısına sahip diploid grubun kavuzlu formudur. Ülkemizde sadece Kuzey Anadolu'da …

11 Abstract Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread* Kıtlık Zamanı
Ortaya Çıkan Tatlı Bir Türk E Page 1 Van YYU The Journal of Soc al Sc ences Inst tute - Year …

This research aimed to develop polypropylene (PP) antimicrobial films loaded with different
concentrations of sorbic acid (SA) for packaging of fresh yufka dough. PP-SA at 6% showed …