Konu "Wheat chips" için WoS İndeksli Yayınlar Koleksiyonu listeleme
Toplam kayıt 4, listelenen: 1-4
-
Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
(Springer, 2017)The current study was conducted with the purpose to produce wheat chips enriched with powder of pasta boiling water (PPBW). Pasting properties of chips dough changed with addition of powder of pasta boiling water. The ... -
Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber
(Springer, 2014)In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), ... -
Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
(Elsevier Science Bv, 2014)In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of ... -
Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
(Elsevier, 2016)Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170 -190 degrees C) and frying ...