Article detail · 2019
Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana
Journal
Food Science and Quality ManagementISSN 2224-6088
YÖKSİS
OpenAlex
Open access · gold
Citations 436
- Year
- 2019
- DOI
- 10.7176/FSQM
- Type
- paratext
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Food Science and Quality Management
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
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Topics
Citations
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436 citations
OpenAlex cited_by_count (cache / database)
22 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice 2021
- Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice 2021
- Drying of Okra by Different Drying Methods: Comparison of Drying time, Product Color Quality, Energy Consumption and Rehydration 2019
- The effect of using sour cherry ( Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana 2024
- Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains 2021
- Determination of macro-, micro-element and heavy metal contents localized in different parts of three different colored onions 2022