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NTIS 바로가기International journal of food science & technology, v.49 no.4, 2014년, pp.1112 - 1121
Ozturk, Ismet (Engineering Faculty, Department of Food Engineering, Erciyes University, Kayseri, TR‐) , Sagdic, Osman (38039, Turkey) , Tornuk, Fatih (Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, TR‐) , Yetim, Hasan (34210, Istanbul, Turkey)
SummaryThe aim of this study was to determine the effects of incorporation of wheat sprout flours (WSF) on lipid oxidation and some quality characteristics of beef patties. Two wheat sprout flour samples (WSF1 and WSF2) were obtained by germination, drying and milling of two different wheat varietie...
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