The assessment of leavened and unleavened flat breads properties enriched with wheat germ

Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%)....

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Veröffentlicht in:	Quality assurance and safety of crops & food 2015-03, Vol.7 (3), p.321-326
Hauptverfasser:	Levent, H, Bilgiçli, N, Ertaş, N
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Cheese Research-Article
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