Yayın:
Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum ) and durum wheat (Triticum durum ): Physicochemical, nutritional and microtextural properties

Basit Görünüm
dc.contributor.authorHendek Ertop, Müge
dc.date.accessioned2026-01-04T12:39:01Z
dc.date.issued2019-01-07
dc.description.urihttps://doi.org/10.1111/jfpp.13863
dc.description.urihttps://dx.doi.org/10.1111/jfpp.13863
dc.identifier.doi10.1111/jfpp.13863
dc.identifier.issn0145-8892
dc.identifier.openairedoi_dedup___::62e0f236ebc50bbfa538eaa5a2b8edbb
dc.identifier.orcid0000-0003-4300-7790
dc.identifier.scopus2-s2.0-85059608939
dc.identifier.startpagee13863
dc.identifier.urihttps://hdl.handle.net/20.500.12597/37193
dc.identifier.volume43
dc.identifier.wos000459627600005
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsCLOSED
dc.titleComparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum ) and durum wheat (Triticum durum ): Physicochemical, nutritional and microtextural properties
dc.typeArticle
dspace.entity.typePublication
local.api.response{"authors":[{"fullName":"Müge Hendek Ertop","name":"Müge","surname":"Hendek Ertop","rank":1,"pid":{"id":{"scheme":"orcid","value":"0000-0003-4300-7790"},"provenance":null}}],"openAccessColor":null,"publiclyFunded":false,"type":"publication","language":{"code":"eng","label":"English"},"countries":null,"subjects":[{"subject":{"scheme":"FOS","value":"0404 agricultural biotechnology"},"provenance":null},{"subject":{"scheme":"FOS","value":"04 agricultural and veterinary sciences"},"provenance":null},{"subject":{"scheme":"FOS","value":"0405 other agricultural sciences"},"provenance":null}],"mainTitle":"Comparison of industrial and homemade bulgur produced from einkorn wheat (<i>Triticum monococcum</i> ) and durum wheat (<i>Triticum durum</i> ): Physicochemical, nutritional and microtextural properties","subTitle":null,"descriptions":null,"publicationDate":"2019-01-07","publisher":"Wiley","embargoEndDate":null,"sources":["Crossref"],"formats":null,"contributors":null,"coverages":null,"bestAccessRight":{"code":"c_14cb","label":"CLOSED","scheme":"http://vocabularies.coar-repositories.org/documentation/access_rights/"},"container":{"name":"Journal of Food Processing and Preservation","issnPrinted":"0145-8892","issnOnline":null,"issnLinking":null,"ep":null,"iss":null,"sp":"e13863","vol":"43","edition":null,"conferencePlace":null,"conferenceDate":null},"documentationUrls":null,"codeRepositoryUrl":null,"programmingLanguage":null,"contactPeople":null,"contactGroups":null,"tools":null,"size":null,"version":null,"geoLocations":null,"id":"doi_dedup___::62e0f236ebc50bbfa538eaa5a2b8edbb","originalIds":["10.1111/jfpp.13863","50|doiboost____|62e0f236ebc50bbfa538eaa5a2b8edbb","2911022884"],"pids":[{"scheme":"doi","value":"10.1111/jfpp.13863"}],"dateOfCollection":null,"lastUpdateTimeStamp":null,"indicators":{"citationImpact":{"citationCount":17,"influence":3.1547656e-9,"popularity":1.2451947e-8,"impulse":9,"citationClass":"C4","influenceClass":"C5","impulseClass":"C4","popularityClass":"C4"}},"instances":[{"pids":[{"scheme":"doi","value":"10.1111/jfpp.13863"}],"license":"Wiley Online Library User Agreement","type":"Article","urls":["https://doi.org/10.1111/jfpp.13863"],"publicationDate":"2019-01-07","refereed":"peerReviewed"},{"alternateIdentifiers":[{"scheme":"doi","value":"10.1111/jfpp.13863"},{"scheme":"mag_id","value":"2911022884"}],"type":"Article","urls":["https://dx.doi.org/10.1111/jfpp.13863"],"refereed":"nonPeerReviewed"}],"isGreen":false,"isInDiamondJournal":false}
local.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus

Dosyalar

Koleksiyonlar

Publications