NDLI: Effect of formulation on protein breakdown, in vitro digestibility, rheological properties and acceptability of tarhana, a traditional Turkish cereal food

Content Provider	Scilit
Author	Ibanoglu, Senol Ainsworth, Paul Wilson, George Hayes, George D.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Ending Page	585
Starting Page	579
ISSN	2573508X
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1995.tb01405.x
Journal	International Journal of Food Science & Technology
Issue Number	5
Volume Number	30
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-07-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Apparent Viscosity Pseudoplastic Behaviour
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Effect of formulation on protein breakdown, in vitro digestibility, rheological properties and acceptability of tarhana, a traditional Turkish cereal food