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Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
(MDPI, 2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of
colored wheats. White ...
Comparative life cycle assessment of retort pouch and aluminum can for ready-to-eat bean packaging
(SPRINGER, 2023)
Since packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be ...
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
(SPRINGER, 2023)
Increasing demand for nutritionally dense foods warrants the investigation of high fber and protein ingredients in snack
food applications. In this study, blends of barley (22.9% dietary fber, db) and green lentil (26.4% ...