Yayıncı "International Journal of Secondary Metabolite" için listeleme
Toplam kayıt 2, listelenen: 1-2
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Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
(International Journal of Secondary Metabolite, 2017)In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with ... -
Quality characteristics of noodle including ground yellow poppy seed
(International Journal of Secondary Metabolite, 2017)The objective of this study is the production of noodle including ground yellow poppy seed which has phenolic compounds. Phenolic compounds have antioxidant activity. According to the researches, these compounds reduce ...