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Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value.

Journal Title:
International journal of food science & technology.
Journal Volume/Issue:
2004 Mar., v. 39, no. 3
Main Author:
Celik, I.
Other Authors:
Isik, F. and Gursoy, O.
Format:
Article
Language:
English
Subjects:
bulgur
traditional foods
food processing
traditional technology
food enrichment
eggs
soy flour
defatted foods
oatmeal
milk
food preparation
cooked foods
nutritive value
sensory evaluation
color
appearance (quality)
hardness
texture
flavor
off odors
taste
food acceptability
View in NAL's Catalog:
IND43623420