Araştırma Makalesi
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EFFECTS OF DEPYHTINIZED CEREAL BRANS AND ENZYMES ON PHYSICAL AND SENSORY QUALITY OF PASTA

Yıl 2020, Cilt: 45 Sayı: 2, 397 - 407, 15.01.2020

Hacer Levent

https://doi.org/10.15237/gida.GD19140
https://izlik.org/JA56RY38CT

Öz

In this research, cereal brans (rice, rye, wheat and oat) were depyhtinized by two different methods (phytase enzyme and malt flour) and used in pasta formulation (at 20% level) with different enzyme applications (xylanase and transglutaminase). Cereal brans decreased the brightness value of pasta compared to the control samples (P<0.05). The highest weight, volume increase and the lowest cooking loss values were obtained by the application of transglutaminase+xylanase enzyme in pasta samples. The use of cereal bran decreased firmness value of pasta samples. According to the sensory analysis results, pasta samples containing rice bran had lower appearance and taste scores than other varieties. Oat and wheat bran pasta samples were more appreciated by the panelists. 

Anahtar Kelimeler

Pasta dephytinization bran cereal enzyme

Proje Numarası

118O385

Kaynakça

  • Ajila, C.M., Aalami, M., Leelavathi, K., Rao, U.P. (2010.) Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1): 219-224, doi: 10.1016/j.ifset.2009.10.004
  • Basman, A., Köksel, H., Ng, P.K.W. (2002). Effects of transglutaminase on SDS‐PAGE patterns of wheat, soy, and barley proteins and their blends. Journal of Food Science, 67(7): 2654-2658, doi: 10.1111/j.1365-2621.2002.tb08794.x
  • Bellido, G.G., Hatcher, D.W. (2010). Ultrasonic characterization of fresh yellow alkaline noodles. Food research international, 43(3): 701-708, doi: 10.1016/j.foodres.2009.11.010.
  • Bellido, G.G., Hatcher, D.W. (2011). Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles. Food Chemistry, 125(3): 813-822, doi: 10.1016/j.foodchem.2010.08.008
  • Bilgiçli, N. (2002). Fitik asitin beslenme açisindan önemi ve fitik asit miktarı düşürülmüş gida üretim metotları. Selçuk Tarım ve Gıda Bilimleri Dergisi, 16(30): 79-83.
  • Bilgiçli, N., Elgün, A., Türker, S. (2006). Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana. Food Chemistry, 98(2): 329-337, doi: 10.1016/j.foodchem.2005.05.078.
  • Elgün, A., Ertugay, Z. (1995). Tahıl İşleme Teknolojisi, Atatürk Üniversitesi Ziraat Fakültesi Yayınları No:718, Erzurum, Türkiye, 198 s.
  • Egounlety, M., Aworh, O.C. (2003). Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). Journal of Food Engineering, 56(2-3): 249-254, doi: 10.1016/S0260-8774(02)00262-5
  • Elgün, A., Türker, S., Bilgiçli, N. (2007). Tahıl Ürünleri Teknolojisi, Selçuk Üniversitesi Gıda Mühendisliği Bölümü, Konya, Türkiye.
  • Epler, S., Chambers, E., Kemp, K.E., (1998). Hedonic scales are a better predictor than just-about-right scales of optimal sweetness in lemonade. Journal of Sensory Studies, 13(2): 191-197, doi: 10.1111/j.1745-459X.1998.tb00082.x
  • Ertaş, N. (2014). Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of erişte. Quality Assurance and Safety of Crops & Foods, 6(2): 249-255, doi: 10.3920/QAS2013.0252
  • Ertaş, N. (2018). Effects of baker’s yeast addition on some properties and phytic acid content of tarhana prepared with different cereal and legume products. Food and Health, 4(1): 9-18, doi: 10.3153/JFHS18002
  • Foschia, M., Peressini, D., Sensidoni, A., Brennan, M.A., Brennan, C.S. (2015). How combination of dietary fibers can affect physicochemical characteristics of pasta. LWT-Food Science and Technology, 61:41-46, doi: 10.1016/j.lwt.2014.11.010
  • Francis, F.J. (1998). Colour analysis. In: Food Analysis, Nielsen, S.S. (Ed.). An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.
  • Jyotsna, R., Prabhasankar, P., Indrani, D., Rao, G.V. (2004). Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology, 218(6): 557-562, doi: 10.1007/s00217-004-0887-4.
  • Kaur, G., Sharma, S., Nagi, H.P.S., Dar, B.N., (2012). Functional properties of pasta enriched with variable cereal brans. Journal of Food Technology, 49(4): 467-474, doi: 10.1007/s13197-011-0294-3
  • Kumar, V., Sinha, A.K., Makkar, H.P., Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120(4): 945-959, doi: 10.1016/j.foodchem.2009.11.052
  • Madenci, A.B. (2017). Besinsel lif ve antioksidan maddece zengin bileşenlerin yaş makarnanın bazı kalite özellikleri ve raf ömrü üzerine etkisi. Doktora Tezi, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Konya, Türkiye, 212 s.
  • Oh, N.H., Seib, P.A., Chung, D.S., Deyoe, C.W. (1985). Noodle III. Effects of processing variables on the quality characterstics of dry noodle. Cereal Chemistry, 62(6): 437-440.
  • Özkaya, B., Baumgartner, B., Özkaya, H. (2017). Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. Journal of Texture Studies, 49(1): 84-93, doi: 10.1111/jtxs.12286
  • Özkaya, H., Kahveci, B., (1990). Tahıl ve Ürünleri Analiz Yöntemleri, Gıda Teknolojisi Derneği Yayınları, No:14, Ankara.Pandey, A., Szakacs, G., Soccol, C.R., Rodriguez-Leon, J.A., Soccol, V.T. (2001). Production, purification and properties of microbial phytases. Bioresource Technology, 77(3): 203-214, doi: 10.1016/S0960-8524(00)00139-5
  • Patel, S. (2015). Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities. Journal of Functional Foods, 14: 255-269, doi: 10.1016/j.jff.2015.02.010.
  • Rakhesh, N., Fellows, C.M., Sissons, M. (2015). Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibers. Journal of the Science of Food and Agriculture, 95: 2-11, doi: 10.1002/jsfa.6723
  • Rosa-Sibakov, N., Heiniö, R.L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT-Food Science and Technology, 67: 27-36, doi: 10.1016/j.lwt.2015.11.032
  • Si, J.Q., Drost-Lustenberger, C. (2002). Enzymes for bread, pasta and noodle products. In: Enzymes in Food Technology, Whitehurst R.J., Law, B.A.,19-54 (eds.), Sheffield Academic Press-CRC Press, USA, pp. 19-54.
  • Servi, S., Özkaya, H., Colakoglu, A.S. (2008). Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels. Journal of Cereal Science, 48(2): 471-476, doi: 10.1016/j.jcs.2007.10.011
  • Sudha, M.L., Ramasarma, P.R., Rao, G.V. (2011). Wheat bran stabilization and its use in the preparation of high-fiber pasta. Food Science and Technology International, 17:47-53, doi: 10.1177/1082013210368463
  • Susanna, S., Prabhasankar, P. (2015). Effect of different enzymes on immunogenicity of pasta. Food and Agricultural Immunology, 26(2): 231-247, doi: 10.1080/09540105.2014.893999
  • Takács, K., Nemedi, E., Marta, D., Gelencsér, É., Kovács, E. (2007). Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour. Acta alimentaria, 36(2): 195-205, doi: 10.1556/AAlim.2007.0008
  • Takács, K., Gelencsér, É., Kovács, E.T. (2008). Effect of transglutaminase on the quality of wheat-based pasta products. European Food Research and Technology, 226(3): 603, doi: 10.1007/s00217-007-0604-1
  • Tunail, N. (2009). Mikrobiyoloji. Pelin Ofset Tipo Matbaacılık, Ankara, Türkiye, 434 s. ISBN: 978605-603-62-0-0.
  • Wang, F., Huang, W., Kim, Y., Liu, R., Tilley, M. (2011). Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin. Journal of Cereal Science, 54(1): 53-59, doi: 10.1016/j.jcs.2011.02.010
  • Yeyinli, N. (2006). Makarna kalitesinin belirlenmesinde tekstürel yöntemlerin kullanılabilirliği. Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Manisa, Türkiye, 71 s.
  • Yılmaz-Tuncel, N., Kaya, E., Karaman, M. (2017). Rice bran substituted Turkish noodles (erişte): Textural, sensorial, and nutritional properties. Cereal Chemistry, 94(5): 903-908, doi: 10.1094/CCHEM-12-16-0289-R

DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ

Yıl 2020, Cilt: 45 Sayı: 2, 397 - 407, 15.01.2020

Hacer Levent

https://doi.org/10.15237/gida.GD19140
https://izlik.org/JA56RY38CT

Öz

Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P<0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.

Anahtar Kelimeler

Makarna defitinizasyon kepek tahıl enzim

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Proje Numarası

118O385

Teşekkür

Bu çalışma Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 118O385 No’lu proje ile desteklenmiştir.

Kaynakça

  • Ajila, C.M., Aalami, M., Leelavathi, K., Rao, U.P. (2010.) Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1): 219-224, doi: 10.1016/j.ifset.2009.10.004
  • Basman, A., Köksel, H., Ng, P.K.W. (2002). Effects of transglutaminase on SDS‐PAGE patterns of wheat, soy, and barley proteins and their blends. Journal of Food Science, 67(7): 2654-2658, doi: 10.1111/j.1365-2621.2002.tb08794.x
  • Bellido, G.G., Hatcher, D.W. (2010). Ultrasonic characterization of fresh yellow alkaline noodles. Food research international, 43(3): 701-708, doi: 10.1016/j.foodres.2009.11.010.
  • Bellido, G.G., Hatcher, D.W. (2011). Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles. Food Chemistry, 125(3): 813-822, doi: 10.1016/j.foodchem.2010.08.008
  • Bilgiçli, N. (2002). Fitik asitin beslenme açisindan önemi ve fitik asit miktarı düşürülmüş gida üretim metotları. Selçuk Tarım ve Gıda Bilimleri Dergisi, 16(30): 79-83.
  • Bilgiçli, N., Elgün, A., Türker, S. (2006). Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana. Food Chemistry, 98(2): 329-337, doi: 10.1016/j.foodchem.2005.05.078.
  • Elgün, A., Ertugay, Z. (1995). Tahıl İşleme Teknolojisi, Atatürk Üniversitesi Ziraat Fakültesi Yayınları No:718, Erzurum, Türkiye, 198 s.
  • Egounlety, M., Aworh, O.C. (2003). Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). Journal of Food Engineering, 56(2-3): 249-254, doi: 10.1016/S0260-8774(02)00262-5
  • Elgün, A., Türker, S., Bilgiçli, N. (2007). Tahıl Ürünleri Teknolojisi, Selçuk Üniversitesi Gıda Mühendisliği Bölümü, Konya, Türkiye.
  • Epler, S., Chambers, E., Kemp, K.E., (1998). Hedonic scales are a better predictor than just-about-right scales of optimal sweetness in lemonade. Journal of Sensory Studies, 13(2): 191-197, doi: 10.1111/j.1745-459X.1998.tb00082.x
  • Ertaş, N. (2014). Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of erişte. Quality Assurance and Safety of Crops & Foods, 6(2): 249-255, doi: 10.3920/QAS2013.0252
  • Ertaş, N. (2018). Effects of baker’s yeast addition on some properties and phytic acid content of tarhana prepared with different cereal and legume products. Food and Health, 4(1): 9-18, doi: 10.3153/JFHS18002
  • Foschia, M., Peressini, D., Sensidoni, A., Brennan, M.A., Brennan, C.S. (2015). How combination of dietary fibers can affect physicochemical characteristics of pasta. LWT-Food Science and Technology, 61:41-46, doi: 10.1016/j.lwt.2014.11.010
  • Francis, F.J. (1998). Colour analysis. In: Food Analysis, Nielsen, S.S. (Ed.). An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.
  • Jyotsna, R., Prabhasankar, P., Indrani, D., Rao, G.V. (2004). Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology, 218(6): 557-562, doi: 10.1007/s00217-004-0887-4.
  • Kaur, G., Sharma, S., Nagi, H.P.S., Dar, B.N., (2012). Functional properties of pasta enriched with variable cereal brans. Journal of Food Technology, 49(4): 467-474, doi: 10.1007/s13197-011-0294-3
  • Kumar, V., Sinha, A.K., Makkar, H.P., Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120(4): 945-959, doi: 10.1016/j.foodchem.2009.11.052
  • Madenci, A.B. (2017). Besinsel lif ve antioksidan maddece zengin bileşenlerin yaş makarnanın bazı kalite özellikleri ve raf ömrü üzerine etkisi. Doktora Tezi, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Konya, Türkiye, 212 s.
  • Oh, N.H., Seib, P.A., Chung, D.S., Deyoe, C.W. (1985). Noodle III. Effects of processing variables on the quality characterstics of dry noodle. Cereal Chemistry, 62(6): 437-440.
  • Özkaya, B., Baumgartner, B., Özkaya, H. (2017). Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. Journal of Texture Studies, 49(1): 84-93, doi: 10.1111/jtxs.12286
  • Özkaya, H., Kahveci, B., (1990). Tahıl ve Ürünleri Analiz Yöntemleri, Gıda Teknolojisi Derneği Yayınları, No:14, Ankara.Pandey, A., Szakacs, G., Soccol, C.R., Rodriguez-Leon, J.A., Soccol, V.T. (2001). Production, purification and properties of microbial phytases. Bioresource Technology, 77(3): 203-214, doi: 10.1016/S0960-8524(00)00139-5
  • Patel, S. (2015). Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities. Journal of Functional Foods, 14: 255-269, doi: 10.1016/j.jff.2015.02.010.
  • Rakhesh, N., Fellows, C.M., Sissons, M. (2015). Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibers. Journal of the Science of Food and Agriculture, 95: 2-11, doi: 10.1002/jsfa.6723
  • Rosa-Sibakov, N., Heiniö, R.L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT-Food Science and Technology, 67: 27-36, doi: 10.1016/j.lwt.2015.11.032
  • Si, J.Q., Drost-Lustenberger, C. (2002). Enzymes for bread, pasta and noodle products. In: Enzymes in Food Technology, Whitehurst R.J., Law, B.A.,19-54 (eds.), Sheffield Academic Press-CRC Press, USA, pp. 19-54.
  • Servi, S., Özkaya, H., Colakoglu, A.S. (2008). Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels. Journal of Cereal Science, 48(2): 471-476, doi: 10.1016/j.jcs.2007.10.011
  • Sudha, M.L., Ramasarma, P.R., Rao, G.V. (2011). Wheat bran stabilization and its use in the preparation of high-fiber pasta. Food Science and Technology International, 17:47-53, doi: 10.1177/1082013210368463
  • Susanna, S., Prabhasankar, P. (2015). Effect of different enzymes on immunogenicity of pasta. Food and Agricultural Immunology, 26(2): 231-247, doi: 10.1080/09540105.2014.893999
  • Takács, K., Nemedi, E., Marta, D., Gelencsér, É., Kovács, E. (2007). Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour. Acta alimentaria, 36(2): 195-205, doi: 10.1556/AAlim.2007.0008
  • Takács, K., Gelencsér, É., Kovács, E.T. (2008). Effect of transglutaminase on the quality of wheat-based pasta products. European Food Research and Technology, 226(3): 603, doi: 10.1007/s00217-007-0604-1
  • Tunail, N. (2009). Mikrobiyoloji. Pelin Ofset Tipo Matbaacılık, Ankara, Türkiye, 434 s. ISBN: 978605-603-62-0-0.
  • Wang, F., Huang, W., Kim, Y., Liu, R., Tilley, M. (2011). Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin. Journal of Cereal Science, 54(1): 53-59, doi: 10.1016/j.jcs.2011.02.010
  • Yeyinli, N. (2006). Makarna kalitesinin belirlenmesinde tekstürel yöntemlerin kullanılabilirliği. Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Manisa, Türkiye, 71 s.
  • Yılmaz-Tuncel, N., Kaya, E., Karaman, M. (2017). Rice bran substituted Turkish noodles (erişte): Textural, sensorial, and nutritional properties. Cereal Chemistry, 94(5): 903-908, doi: 10.1094/CCHEM-12-16-0289-R
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makalesi
Yazarlar

Hacer Levent

Proje Numarası 118O385
Yayımlanma Tarihi 15 Ocak 2020
DOI https://doi.org/10.15237/gida.GD19140
IZ https://izlik.org/JA56RY38CT
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 2

Kaynak Göster

APA Levent, H. (2020). DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ. Gıda, 45(2), 397-407. https://doi.org/10.15237/gida.GD19140
AMA 1.Levent H. DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ. GIDA. 2020;45(2):397-407. doi:10.15237/gida.GD19140
Chicago Levent, Hacer. 2020. “DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ”. Gıda 45 (2): 397-407. https://doi.org/10.15237/gida.GD19140.
EndNote Levent H (01 Ocak 2020) DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ. Gıda 45 2 397–407.
IEEE [1]H. Levent, “DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ”, GIDA, c. 45, sy 2, ss. 397–407, Oca. 2020, doi: 10.15237/gida.GD19140.
ISNAD Levent, Hacer. “DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ”. Gıda 45/2 (01 Ocak 2020): 397-407. https://doi.org/10.15237/gida.GD19140.
JAMA 1.Levent H. DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ. GIDA. 2020;45:397–407.
MLA Levent, Hacer. “DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ”. Gıda, c. 45, sy 2, Ocak 2020, ss. 397-0, doi:10.15237/gida.GD19140.
Vancouver 1.Hacer Levent. DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ. GIDA. 01 Ocak 2020;45(2):397-40. doi:10.15237/gida.GD19140

Cited By

Improvement of chemical properties of noodle and pasta using dephytinized cereal brans
LWT
https://doi.org/10.1016/j.lwt.2020.109470

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