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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.authorErtop, MH
dc.date.accessioned2023-04-18T02:48:30Z
dc.date.available2023-04-18T02:48:30Z
dc.date.issued2019.01.01
dc.identifier.doi10.1111/jfpp.13863
dc.identifier.eissn1745-4549
dc.identifier.endpage
dc.identifier.issn0145-8892
dc.identifier.issue2
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000459627600005&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10090
dc.identifier.volume43
dc.identifier.wosWOS:000459627600005
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
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.typeWos
relation.isPublicationOfWos82d90d07-c628-433f-9ac5-14451eae9de4
relation.isPublicationOfWos.latestForDiscovery82d90d07-c628-433f-9ac5-14451eae9de4

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