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Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
(Wiley, 2018)
The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivatedin Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were ...
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
(Springer India, 2021)
Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for ...