Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads.

Koksel, Hamit; Cetiner, Buket; Shamanin, Vladimir P; Tekin-Cakmak, Z Hazal; Pototskaya, Inna V; Kahraman, Kevser; Sagdic, Osman; Morgounov, Alexey I

Koksel, Hamit; Cetiner, Buket; Shamanin, Vladimir P; Tekin-Cakmak, Z Hazal; Pototskaya, Inna V; Kahraman, Kevser; Sagdic, Osman; Morgounov, Alexey I.

Afiliación

Koksel H; Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, Istanbul 34010, Türkiye.
Cetiner B; Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia.
Shamanin VP; Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye.
Tekin-Cakmak ZH; Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia.
Pototskaya IV; Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, Istanbul 34010, Türkiye.
Kahraman K; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye.
Sagdic O; Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya pl., Omsk 644008, Russia.
Morgounov AI; Department of Material Science and Nanotechnology Engineering, Abdullah Gul University, Kayseri 38080, Türkiye.

Foods ; 12(18)2023 Sep 08.

Article en En | MEDLINE | ID: mdl-37761085

Palabras clave

blue wheat; bread quality; dietary fiber; glycemic index; purple wheat

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article Pais de publicación: Suiza