Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production
The aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat (Triticum monococcum and Triticum dicoccum) were used in noodle formulation...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 5 vom: 18. Juli, Seite 541-551 |
|---|---|
| 1. Verfasser: | |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2023
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Noddle Triticum dicoccum Triticum monococcum ancient wheat egg Antioxidants |
| Online verfügbar |
Volltext |