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Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs
Yaşarlar, Elif Ebru; Dağlıoğlu, Orhan; Yılmaz, İsmail (Asian Journal Of Chemistry, 2007)In this study, cereal brans (oat, maize, rye and wheat) were used as dietary fibre source in the production of meatballs. The effects of bran addition on chemical composition, weight losses, dietary fibre content, colour ...