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An investigation into the use of different flours in tarhana

2002; Wiley; Volume: 37; Issue: 2 Linguagem: Inglês

10.1046/j.1365-2621.2002.00559.x

1365-2621

Ergün Köse, Özlem Çağındı,

Saffron Plant Research Studies

International Journal of Food Science & TechnologyVolume 37, Issue 2 p. 219-222 An investigation into the use of different flours in tarhana Ergun Köse, Corresponding Author Ergun Köse Fax: +90 236 2412143; e-mail: [email protected]Search for more papers by this authorÖzlem Süngü Çağındı, Özlem Süngü Çağındı Department of Food Engineering, Celal Bayar University, Muradiye, Manisa 45140, TurkeySearch for more papers by this author Ergun Köse, Corresponding Author Ergun Köse Fax: +90 236 2412143; e-mail: [email protected]Search for more papers by this authorÖzlem Süngü Çağındı, Özlem Süngü Çağındı Department of Food Engineering, Celal Bayar University, Muradiye, Manisa 45140, TurkeySearch for more papers by this author First published: 08 March 2002 https://doi.org/10.1046/j.1365-2621.2002.00559.xCitations: 14Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume37, Issue2February 2002Pages 219-222 RelatedInformation