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  1. 1
    Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

    Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni von PINARH, Ilkay, ÖNER, Mehmet D, IBANOGLU, Senol


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  2. 2
    Effect of storage on the selected properties of macaroni enriched with wheat germ

    Effect of storage on the selected properties of macaroni enriched with wheat germ von PINARLI, Ilkay, IBANOGLU, Senol, ÖNER, Mehmet D

    Veröffentlicht in Journal of food engineering

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