Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04419-0
Abstract: In recent years, the interest in primitive wheat species including emmer (Triticum turgidum ssp. dicoccum) wheat and their characteristics have increased due to natural food trends. Bulgur is a nutritious and healthy product with long… read more here.
Keywords: turgidum ssp; production; wheat; bulgur ... See more keywords