WoS
🏆 JCR Q3 · JIF 1
YÖKSİS Eşleşti
2021 Article 1. Yazar
Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
·
Cilt 64
·
ISSN 1516-8913
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE
· 2 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2019 Article 1. Yazar
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 56, s. 5474-5483
·
ISSN 0022-1155