Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur
This study aimed to develop functional whole-grain bulgur alternatives to wheat bulgur and evaluate their quality characteristics. Bulgur produced from durum wheat, barley, sorghum, triticale, oat, and millet were investigated. The current study assessed the influence of two cooking methods (boiling...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-06-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_361930_71ac7e744a8b91f7d555e5fabc19b615.pdf |
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