Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle

Published 2009 View Full Article

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Title
Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 60, Issue sup4, Pages 70-80
Publisher
Informa UK Limited
Online
2009-05-26
DOI
10.1080/09637480802446639
References
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