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

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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.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus

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