Konu "dietary fiber, ELECTRE, noodle, sensory, texture" için Yıldızeli Meslek Yüksekokulu listeleme
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Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach
(2021)In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type ...