Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)

Konak Ü. İ., Çakmakçı D., Yavuz Abanoz Y.

Food and Health, vol.0, no.0, 2022 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Volume: 0 Issue: 0
  • Publication Date: 2022
  • Doi Number: 10.3153/fh22004
  • Journal Name: Food and Health
  • Journal Indexes: TR DİZİN (ULAKBİM)
  • Recep Tayyip Erdoğan University Affiliated: Yes