Konu "Dietary fiber; Glycemic index; Healthy corn-based snack; Response surface methodology; Salvia officinialis L." için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
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Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed
(Elsevier Ltd, 2020)A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 °C, and frying time: 40–60 ...