Improvement of functional couscous formulation using ancient wheat and pseudocereals
Tekmile Cankurtaran Kömürcü, Nermin Bilgiçli
Topics & Concepts
Food scienceAmaranthChemistryDPPHAntioxidantWheat flourMathematicsBiochemistrySeed and Plant BiochemistryMeat and Animal Product QualityFood composition and properties