Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles.

Yerel katalogda bu makaleye atıf yapan 18 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2022 Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa FloursAtıf 13 · OpenAlex
2. 2018 The Effects Of Chia (Salvia hispanica L.) And Quinoa Flours On The Quality Of Rice Flour And Starch Based-CakesAtıf 13 · OpenAlex
3. 2018 THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKESAtıf 13 · OpenAlex
4. 2018 SOME CHEMICAL AND PHYSICAL PROPERTIES OF BREADSTICKS PRODUCED BY USING CHIA SEEDAtıf 5 · OpenAlex
5. 2018 Chia tohumu kullanılarak zenginleştirilen galetaların bazı kimyasal ve fiziksel özellikleriAtıf 5 · OpenAlex
6. 2019 PERFORMANCE OF EINKORN (Triticum monococcum L.) FLOUR IN THE MANUFACTURE OF TRADITIONAL TURKISH NOODLEAtıf 4 · OpenAlex
7. 2024 The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial PropertiesAtıf 3 · OpenAlex
8. 2021 Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine EtkisiAtıf 3 · OpenAlex
9. 2025 Valorization of Avocado Leaf as a By-Product of the Avocado Fruit: Nutritional, Textural, and Sensory Properties of Gluten-Free Erişte (Turkish Noodles)Atıf 2 · OpenAlex
10. 2023 Mısır püskülü tozu ile zenginleştirilmiş glutensiz erişte üretimiAtıf 1 · OpenAlex