Litcius/Paper detail

Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours

Yeşim Bedir, Mehmet Murat Karaoğlu

2022International Journal of Gastronomy and Food Science10 citationsDOI

Topics & Concepts

ChewinessStarchFood scienceRheologyBranMaterials scienceWheat flourWhole wheatChemistryComposite materialRaw materialOrganic chemistryCollagen: Extraction and CharacterizationNanocomposite Films for Food PackagingSilk-based biomaterials and applications
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours | Litcius