Research Article
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KURUTMA METOTLARININ BAKLAGİL UNLU TÜRK ERİŞTE KALİTESİ ÜZERİNE ETKİLERİ

Year 2019, Volume: 44 Issue: 6, 1161 - 1173, 06.10.2019
https://doi.org/10.15237/gida.GD19082

Abstract

Bu çalışmada, baklagil unları
(mercimek, bakla, nohut ve fasülye), Türk eriştesi formülasyonunda buğday unu
ile yer değiştirmiştir (30%, w/w). Formülasyona baklagil unları ilavesinin ve
farklı kurutma koşullarının (oda, sıcak fırın ve mikrodalga) erişte
örneklerinin fizikokimyasal, pişme ve duyusal özellikleri üzerine etkileri
incelenmiştir. Baklagil ununun erişte formülasyonunda kullanılması, erişte
numunelerinin kül, protein, yağ, Ca, Fe, Mg, Cu, toplam fenolik içerik ve
antioksidan aktivitesini arttırmıştır (
P <0.05).
Kurutma süresini kısaltmaya ek olarak, mikrodalga kurutma diğer kurutma
teknikleri arasında daha yüksek toplam fenolik içerik ve antioksidan aktivite
değerleri açığa çıkarmıştır.
Bakla unu hariç baklagil unları,
erişte örneklerinde kabul edilebilir duyusal analiz sonuçları vermiştir.
Sonuçlar, baklagil ununun erişte besinsel özelliklerini iyileştirmek için
önemli bir kaynak olduğunu ve eriştenin toplam fenolik içerik ve antioksidan
aktivitesini korumak için mikrodalga kurutmanın tavsiye edilebileceğini
göstermiştir.

References

  • AACC. (2000). Approved methods of the American Association of Cereal Chemists (8th ed.). St. Paul, MN: AACC International.
  • Altan, A., Maskan, M. (2005). Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties. Food Res Int, 38, 787-796, https://doi.org/10.1016/j.foodres.2005.02.006.
  • Asif, M., Rooney, L.W., Ali, R., Riaz, M.N. (2013). Application and opportunities of pulses in food system: a review. Crit Rev Food Sci Nutr, 53, 1168-1179, https://doi.org/10.1080/10408398.2011.574804.
  • Amarowicz, R., Shahidi, F. (2018). Antioxidant activity of faba bean extract and fractions thereof. J Food Bioactives, 2, 112-118, https://doi.org/10.31665/JFB.2018.2146.
  • Basman, A., Yalcin, S. (2011). Quick-boiling noodle production by using infrared drying. J Food Eng, 106, 245-252, https://doi.org/10.1016/j.jfoodeng.2011.05.019.
  • Berteli, M.N., Marsaioli Jr, A. (2005). Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process. J Food Eng, 68, 175-183, https://doi.org/10.1016/j.jfoodeng.2004.04.043.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chem, 82, 390-393, https://doi.org/10.1094/CC-82-0390.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. Int J Food Sci Nutr, 60(sup4), 0-80, https://doi.org/10.1080/09637480802446639.
  • Bilgiçli, N., Demir, M.K., Ertaş, N., Herken, E.N. (2011). Effects of gluten and emulsifier on some properties of erişte prepared with legume flours. Int J Food Sci Nutr, 62, 63-70, https://doi.org/10.3109/09637486.2010.506433.
  • Bilgiçli, N. (2013). Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. J Food and Nutr Res, 52, 251-255.
  • Bouchenak, M., Lamri-Senhadji, M. (2013). Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. J Med Food, 16, 185-198, https://doi.org/10.1089/jmf.2011.0238.
  • Demir, B., Bilgiçli, N., Elgün, A., Demir, M.K. (2010). Effects of chickpea flours and whole egg on selected properties of erişte, Turkish noodle. Food Sci Technol Res, 16, 557–564, https://doi.org/10.3136/fstr.16.557.
  • Değirmencioğlu, N., Gürbüz, O., Herken, E.N., Yıldız, A.Y. (2016). The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chem, 194, 587-594, https://doi.org/10.1016/j.foodchem.2015.08.065.
  • Francis, F.J., (1998). Colour analysis, In: Food analysis, Nielsen SS (Ed), An Aspen Publishers, Maryland, Gaithersnurg, USA, 599-612.
  • Gallegos-Infante, J.A., Rivas, M.G., Chang, S., Manthey, F., Yao, R.F., Reynoso-Camacho, R., ... Gonzalez-Laredo, R.F. (2012). Effect of the addition of common bean flour on the cooking quality and antioxidant characteristics of spaghetti. J Microbiol Biotechno Food Sci, 2, 730-744.
  • Gao, L.,Wang, S., Oomah, B.D. and Mazza, G.,(2002). Wheat quality: antioxidant activity of wheat millstreams. In: Ng, P., Wrigley, C.W. (Eds.), Wheat Quality Elucidation. AACC International, St. Paul, MN, 219-233.
  • Geil, P.B., Anderson, J.W. (1994). Nutrition and health implications of dry beans: a review. J Am Coll Nutr, 13, 549-558, https://doi.org/10.1080/07315724.1994.10718446.
  • Gowen, A., Abu-Ghannam, N., Frias, J., Oliveira, J. (2006). Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave–hot air combination drying. Trends Food Sci Tech, 17, 177-183, https://doi.org/10.1016/j.tifs.2005.11.013.
  • Hayta, M., Alpaslan, M., Baysar, A. (2002). Effect of drying methods on functional properties of tarhana: A wheat flour‐yogurt mixture. J Food Sci, 67, 740-744, https://doi.org/10.1111/j.1365-2621.2002.tb10669.x. Herken, E.N., İbanoğlu, Ş., Öner, M.D., Bilgiçli, N., Güzel, S. (2007). Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour. J Food Eng, 78, 366-372, https://doi.org/10.1016/j.jfoodeng.2005.10.005.
  • Iqbal, A., Khalil, I. A., Ateeq, N., Khan, M.S. (2006). Nutritional quality of important food legumes. Food Chem, 97, 331-335, https://doi.org/10.1016/j.foodchem.2005.05.011.
  • Kaur A., Singh N., Kaur S., Katyal M., Virdi A.S., Kaur D., Ahlawat A.K., Singh A.M. (2015) Relationship of various flour properties with noodle making characteristics amongst durum wheat varieties. Food Chem, 188, 517–526, https://doi.org/10.1016/j.foodchem.2015.05.009.
  • Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. J Food Eng, 48, 177-182, https://doi.org/10.1016/S0260-8774(00)00155-2,
  • Mlyneková, Z., Chrenková, M., Formelová, Z. (2014). Cereals and Legumes in Nutrition of People with Celiac. Int J Celiac Dis, 2, 105-109, 10.12691/ijcd-2-3-3.
  • Mohammed, I., Ahmed, A. R., Senge, B. (2012). Dough rheology and bread quality of wheat–chickpea flour blends. Ind Crop Prod, 36, 196-202, https://doi.org/10.1016/j.indcrop.2011.09.006.
  • Mujumdar, A.S., Law, C.L. (2010). Drying technology: Trends and applications in postharvest processing, Food Bioprocess Tech, 3, 843-852.
  • Messina, M. J. (1999). Legumes and soybeans: Overview of their nutritional profiles and health effects. Am J Clin Nutr, 70:439S–450S, https://doi.org/10.1093/ajcn/70.3.439s.
  • Maurer, R.L., Tremblay, M.R., Chadwick, E.A. (1971). Microwave of pasta: improves product, reduces cost and production time, Food Technol, 25, 32–37.
  • Miskelly, D. M. (1984). Flour components affecting paste and noodle colour. J Sci Food Agr, 35, 463-471, https://doi.org/10.1002/jsfa.2740350417.
  • Naghipour, D., Amouei, A. and Nazmara, S. (2014). A comparative evaluation of heavy metals in the different breads in iran: A case study of rasht city. Health Scope, 3, 1-5, 10.17795/jhealthscope-18175.
  • Pilli, T.D., Giuliani, R., Derossi, A., Severini, C. (2009). Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta. J Food Eng, 95, 453–459, https://doi.org/10.1016/j.jfoodeng.2009.06.005.
  • Torres, A., Frias, J., Granito, M., Vidal-Valverde, C. (2007). Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation. Food Chem, 101, 202-211, https://doi.org/10.1016/j.foodchem.2006.01.018.
  • Oh, N.H., Seib, P.A., Chung, D.S. (1985)a. Noodles III. Effects of processing variables on quality characteristics of dry noodles. Cereal Chem, 62, 437-440.
  • Oh, N.H., Seib, P.A., Ward, A.B., Deyoe, C.W. (1985)b. Noodles IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chem, 62, 441-446.
  • Patterson, C.A., Maskus, H., Dupasquier, C. (2009). Pulse crops for health. Cereal Food World, 54(3), 108,10.1094/CFW-54-3-0108.
  • Singh, U., Singh, B. (1992). Tropical grain legumes as important human foods. Economic Botany, 46(3), 310-321.
  • Rockland, L. B., Radke, T.M. (1981). Legume protein quality. Food Technology (USA).
  • Özkaya, B., Özkaya, H., Buyukikiz, E. (2001). The cooking properties of Eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot, 55, 120–125.
  • Özkaya B, Özkaya H, Bayrak H, Gökpinar F. (2004). The effect of drying process on the quality of erişte In: Proceedings of the Traditional Foods SymposiumVan, Yüzüncü Yıl University, Turkey, 60–66. Tiwari, B. K., Singh, N. (2012). Pulse Chemistry and Technology, Royal Society of Chemistry. United Kingdom: Royal Society of Chemistry Publishing.
  • Wronkowska, M., Zielin´ska, D., Szawara-Nowak, D.-Troszyn´ska, A. and Soral-S´mietana, M. (2010). Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheatenhanced gluten-free bread. Int J Food Sci Tech, 45, 1993–2000, https://doi.org/10.1111/j.1365-2621.2010.02375.x.
  • Zhao, Y.H., Manthey, F.A., Chang, S.K., Hou, H.J., Yuan, S.H. (2005). Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. J Food Sci, 70(6), 371-376, https://doi.org/10.1111/j.1365-2621.2005.tb11458.x.

THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS

Year 2019, Volume: 44 Issue: 6, 1161 - 1173, 06.10.2019
https://doi.org/10.15237/gida.GD19082

Abstract

In this study, legume flours (lentil, faba bean,
chickpea and common bean) replaced wheat flour (30%, w/w) in Turkish noodle
formulation. 
The effects of the addition
of legume flours to the formulation and the different drying conditions (room,
hot oven and microwave) on the physicochemical, cooking and sensory properties
of noodles were investigated. The use of legume flour in noodle formulation
increased the ash, protein, fat, Ca, Fe, Mg, Cu, total phenolic content and
antioxidant activity of noodle samples (
P
<0.05).
In addition to shortening the drying time, microwave drying revealed
higher total phenolic content and antioxidant activity values among other
drying techniques.
Legume flours, excluding faba bean,
gave acceptable sensory analysis results in noodle samples. The results show
that legume flour is an important source for improving the nutritional
properties of noodles and microwave drying can be recommended to maintain the total
phenolic content and antioxidant activity of the noodles. 

References

  • AACC. (2000). Approved methods of the American Association of Cereal Chemists (8th ed.). St. Paul, MN: AACC International.
  • Altan, A., Maskan, M. (2005). Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties. Food Res Int, 38, 787-796, https://doi.org/10.1016/j.foodres.2005.02.006.
  • Asif, M., Rooney, L.W., Ali, R., Riaz, M.N. (2013). Application and opportunities of pulses in food system: a review. Crit Rev Food Sci Nutr, 53, 1168-1179, https://doi.org/10.1080/10408398.2011.574804.
  • Amarowicz, R., Shahidi, F. (2018). Antioxidant activity of faba bean extract and fractions thereof. J Food Bioactives, 2, 112-118, https://doi.org/10.31665/JFB.2018.2146.
  • Basman, A., Yalcin, S. (2011). Quick-boiling noodle production by using infrared drying. J Food Eng, 106, 245-252, https://doi.org/10.1016/j.jfoodeng.2011.05.019.
  • Berteli, M.N., Marsaioli Jr, A. (2005). Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process. J Food Eng, 68, 175-183, https://doi.org/10.1016/j.jfoodeng.2004.04.043.
  • Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chem, 82, 390-393, https://doi.org/10.1094/CC-82-0390.
  • Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. Int J Food Sci Nutr, 60(sup4), 0-80, https://doi.org/10.1080/09637480802446639.
  • Bilgiçli, N., Demir, M.K., Ertaş, N., Herken, E.N. (2011). Effects of gluten and emulsifier on some properties of erişte prepared with legume flours. Int J Food Sci Nutr, 62, 63-70, https://doi.org/10.3109/09637486.2010.506433.
  • Bilgiçli, N. (2013). Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. J Food and Nutr Res, 52, 251-255.
  • Bouchenak, M., Lamri-Senhadji, M. (2013). Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. J Med Food, 16, 185-198, https://doi.org/10.1089/jmf.2011.0238.
  • Demir, B., Bilgiçli, N., Elgün, A., Demir, M.K. (2010). Effects of chickpea flours and whole egg on selected properties of erişte, Turkish noodle. Food Sci Technol Res, 16, 557–564, https://doi.org/10.3136/fstr.16.557.
  • Değirmencioğlu, N., Gürbüz, O., Herken, E.N., Yıldız, A.Y. (2016). The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chem, 194, 587-594, https://doi.org/10.1016/j.foodchem.2015.08.065.
  • Francis, F.J., (1998). Colour analysis, In: Food analysis, Nielsen SS (Ed), An Aspen Publishers, Maryland, Gaithersnurg, USA, 599-612.
  • Gallegos-Infante, J.A., Rivas, M.G., Chang, S., Manthey, F., Yao, R.F., Reynoso-Camacho, R., ... Gonzalez-Laredo, R.F. (2012). Effect of the addition of common bean flour on the cooking quality and antioxidant characteristics of spaghetti. J Microbiol Biotechno Food Sci, 2, 730-744.
  • Gao, L.,Wang, S., Oomah, B.D. and Mazza, G.,(2002). Wheat quality: antioxidant activity of wheat millstreams. In: Ng, P., Wrigley, C.W. (Eds.), Wheat Quality Elucidation. AACC International, St. Paul, MN, 219-233.
  • Geil, P.B., Anderson, J.W. (1994). Nutrition and health implications of dry beans: a review. J Am Coll Nutr, 13, 549-558, https://doi.org/10.1080/07315724.1994.10718446.
  • Gowen, A., Abu-Ghannam, N., Frias, J., Oliveira, J. (2006). Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave–hot air combination drying. Trends Food Sci Tech, 17, 177-183, https://doi.org/10.1016/j.tifs.2005.11.013.
  • Hayta, M., Alpaslan, M., Baysar, A. (2002). Effect of drying methods on functional properties of tarhana: A wheat flour‐yogurt mixture. J Food Sci, 67, 740-744, https://doi.org/10.1111/j.1365-2621.2002.tb10669.x. Herken, E.N., İbanoğlu, Ş., Öner, M.D., Bilgiçli, N., Güzel, S. (2007). Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour. J Food Eng, 78, 366-372, https://doi.org/10.1016/j.jfoodeng.2005.10.005.
  • Iqbal, A., Khalil, I. A., Ateeq, N., Khan, M.S. (2006). Nutritional quality of important food legumes. Food Chem, 97, 331-335, https://doi.org/10.1016/j.foodchem.2005.05.011.
  • Kaur A., Singh N., Kaur S., Katyal M., Virdi A.S., Kaur D., Ahlawat A.K., Singh A.M. (2015) Relationship of various flour properties with noodle making characteristics amongst durum wheat varieties. Food Chem, 188, 517–526, https://doi.org/10.1016/j.foodchem.2015.05.009.
  • Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. J Food Eng, 48, 177-182, https://doi.org/10.1016/S0260-8774(00)00155-2,
  • Mlyneková, Z., Chrenková, M., Formelová, Z. (2014). Cereals and Legumes in Nutrition of People with Celiac. Int J Celiac Dis, 2, 105-109, 10.12691/ijcd-2-3-3.
  • Mohammed, I., Ahmed, A. R., Senge, B. (2012). Dough rheology and bread quality of wheat–chickpea flour blends. Ind Crop Prod, 36, 196-202, https://doi.org/10.1016/j.indcrop.2011.09.006.
  • Mujumdar, A.S., Law, C.L. (2010). Drying technology: Trends and applications in postharvest processing, Food Bioprocess Tech, 3, 843-852.
  • Messina, M. J. (1999). Legumes and soybeans: Overview of their nutritional profiles and health effects. Am J Clin Nutr, 70:439S–450S, https://doi.org/10.1093/ajcn/70.3.439s.
  • Maurer, R.L., Tremblay, M.R., Chadwick, E.A. (1971). Microwave of pasta: improves product, reduces cost and production time, Food Technol, 25, 32–37.
  • Miskelly, D. M. (1984). Flour components affecting paste and noodle colour. J Sci Food Agr, 35, 463-471, https://doi.org/10.1002/jsfa.2740350417.
  • Naghipour, D., Amouei, A. and Nazmara, S. (2014). A comparative evaluation of heavy metals in the different breads in iran: A case study of rasht city. Health Scope, 3, 1-5, 10.17795/jhealthscope-18175.
  • Pilli, T.D., Giuliani, R., Derossi, A., Severini, C. (2009). Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta. J Food Eng, 95, 453–459, https://doi.org/10.1016/j.jfoodeng.2009.06.005.
  • Torres, A., Frias, J., Granito, M., Vidal-Valverde, C. (2007). Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation. Food Chem, 101, 202-211, https://doi.org/10.1016/j.foodchem.2006.01.018.
  • Oh, N.H., Seib, P.A., Chung, D.S. (1985)a. Noodles III. Effects of processing variables on quality characteristics of dry noodles. Cereal Chem, 62, 437-440.
  • Oh, N.H., Seib, P.A., Ward, A.B., Deyoe, C.W. (1985)b. Noodles IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chem, 62, 441-446.
  • Patterson, C.A., Maskus, H., Dupasquier, C. (2009). Pulse crops for health. Cereal Food World, 54(3), 108,10.1094/CFW-54-3-0108.
  • Singh, U., Singh, B. (1992). Tropical grain legumes as important human foods. Economic Botany, 46(3), 310-321.
  • Rockland, L. B., Radke, T.M. (1981). Legume protein quality. Food Technology (USA).
  • Özkaya, B., Özkaya, H., Buyukikiz, E. (2001). The cooking properties of Eriste (Turkish noodle) produced by traditional methods. Getreide Mehl und Brot, 55, 120–125.
  • Özkaya B, Özkaya H, Bayrak H, Gökpinar F. (2004). The effect of drying process on the quality of erişte In: Proceedings of the Traditional Foods SymposiumVan, Yüzüncü Yıl University, Turkey, 60–66. Tiwari, B. K., Singh, N. (2012). Pulse Chemistry and Technology, Royal Society of Chemistry. United Kingdom: Royal Society of Chemistry Publishing.
  • Wronkowska, M., Zielin´ska, D., Szawara-Nowak, D.-Troszyn´ska, A. and Soral-S´mietana, M. (2010). Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheatenhanced gluten-free bread. Int J Food Sci Tech, 45, 1993–2000, https://doi.org/10.1111/j.1365-2621.2010.02375.x.
  • Zhao, Y.H., Manthey, F.A., Chang, S.K., Hou, H.J., Yuan, S.H. (2005). Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. J Food Sci, 70(6), 371-376, https://doi.org/10.1111/j.1365-2621.2005.tb11458.x.
There are 40 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Hacer Levent 0000-0002-7321-5577

Saliha Yeşil This is me

Publication Date October 6, 2019
Published in Issue Year 2019 Volume: 44 Issue: 6

Cite

APA Levent, H., & Yeşil, S. (2019). THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. Gıda, 44(6), 1161-1173. https://doi.org/10.15237/gida.GD19082
AMA Levent H, Yeşil S. THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. The Journal of Food. October 2019;44(6):1161-1173. doi:10.15237/gida.GD19082
Chicago Levent, Hacer, and Saliha Yeşil. “THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS”. Gıda 44, no. 6 (October 2019): 1161-73. https://doi.org/10.15237/gida.GD19082.
EndNote Levent H, Yeşil S (October 1, 2019) THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. Gıda 44 6 1161–1173.
IEEE H. Levent and S. Yeşil, “THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS”, The Journal of Food, vol. 44, no. 6, pp. 1161–1173, 2019, doi: 10.15237/gida.GD19082.
ISNAD Levent, Hacer - Yeşil, Saliha. “THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS”. Gıda 44/6 (October 2019), 1161-1173. https://doi.org/10.15237/gida.GD19082.
JAMA Levent H, Yeşil S. THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. The Journal of Food. 2019;44:1161–1173.
MLA Levent, Hacer and Saliha Yeşil. “THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS”. Gıda, vol. 44, no. 6, 2019, pp. 1161-73, doi:10.15237/gida.GD19082.
Vancouver Levent H, Yeşil S. THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS. The Journal of Food. 2019;44(6):1161-73.

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