Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.

Karaçoban, Irem; Bilgiçli, Nermin; Yaver, Elif.

Afiliação

Karaçoban I; Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Koycegiz Campus, Demeç Street, 42090 Konya, Turkey.
Bilgiçli N; Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Koycegiz Campus, Demeç Street, 42090 Konya, Turkey.
Yaver E; Department of Food Processing, Vocational School of Technical Sciences, Konya Technical University, Ismet Pasa Street, 42250 Konya, Turkey.

Food Technol Biotechnol ; 61(3): 328-338, 2023 Sep.

Article em En | MEDLINE | ID: mdl-38022881