Use of Carob Flour in the Production of Tarhana
In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0010/pjfns-2015-0010.xml?format=INT |
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