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CyTA - Journal of Food Volume 16, 2018 - Issue 1

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Physicochemical characteristics and flourgraph properties of wheat varieties (Triticum aestivum L.) used in flat bread (Gaziantep pita)

Características fisicoquímicas y propiedades farinográficas de variedades de trigo (Triticum aestivum L.) usadas para producir pan plano (Gaziantep pita)

Hatice PekmezNaci Topçuoğlu Vocational School, University of Gaziantep, Gaziantep, TurkeyCorrespondence[email protected]

http://orcid.org/0000-0003-3903-469X

Pages 965-971 | Received 06 Jul 2018, Accepted 13 Aug 2018, Published online: 19 Nov 2018

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https://doi.org/10.1080/19476337.2018.1513077
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D. C. Bernhardt, M. V. Castelli, V. Arqueros, L. N. Gerschenson, E. N. Fissore & A. M. Rojas. (2022) Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach. Journal of Food Measurement and Characterization 16:5, pages 4036-4049.
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Ali YILDIRIM & Önder DEGER. (2021) Physical, physicochemical (technological) and chemical characteristics of common bread wheat (Triticum aestivum L.) varieties grown in Mardin region of TurkeyTürkiye’nin Mardin yöresinde yaygın yetiştirilen ekmeklik buğday (Triticum aestivum L.) çeşitlerinin fiziksel, fizikokimyasal (teknolojik) ve kimyasal özellikleri. Harran Tarım ve Gıda Bilimleri Dergisi 25:2, pages 151-162.
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Ali YILDIRIM & Ahmet ATASOY. (2020) Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP)Türkiye’nin Güneydoğu Anadolu Bölgesi’nde (GAP) yetiştirilen bazı durum buğdayı çeşitlerinin kalite özellikleri. Harran Tarım ve Gıda Bilimleri Dergisi 24:4, pages 420-431.
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Olayemi E. Dudu, Ying Ma, Aminat Adelekan, Ajibola B. Oyedeji, Samson A. Oyeyinka & Jessica W. Ogungbemi. (2020) Bread-making potential of heat-moisture treated cassava flour-additive complexes. LWT 130, pages 109477.
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