Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

By N. Bilgiçli, A. Elgün, E. Herken, SelmanTürker, N. Ertas, Şenol İbanogˇlu. 2006

98 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biochemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/65b141c20bb7f007ab5209f3f15a644d61544345

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. C. Rizzello
2. R. Coda
3. L. Nionelli
4. R. Cagno
5. M. Gobbetti

Citations in the corpus

• Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread (2010, background): “As previously reported [28], wheat germ has a value of in vitro protein digestibility (IPVD) lower than wheat flour.”