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Enrichment of Regular and Gluten-Free Cookies with Composite Flour Produced Chestnut, Lupin and Pumpkin Flours

Year 2023, Volume: 13 Issue: 3, 1724 - 1737, 01.09.2023

Tekmile Cankurtaran Kömürcü Nermin Bilgiçli

https://doi.org/10.21597/jist.1244653

Abstract

In this study, the composite flour obtained by mixing chestnut, lupine and pumpkin flours in equal proportions was used in gluten-free and regular cookie formulations to increase diversify and improve snack products. Composite flour was used as replaced with wheat flour in regular cookie and replaced with corn starch: rice flour mixture in gluten-free cookie at 12, 24, 36 and 48 ratios. Physical, chemical and sensory properties of cookies were evaluated. With increasing ratio of composite flour, L* value of cookies decreased, but a* and b* values increased in both cookie varieties. Spread ratio of regular cookie decreased with the use of 36-48% composite flour. The hardness of regular and gluten-free cookies increased at 12% and above composite flour usage ratios. With utilization of 48% composite flour in the cookie formulations, protein and antioxidant activity values increased 2.4 and 2.5 times for gluten-free samples, and increased 1.4 and 2.6 times for regular cookie samples compared to their controls. Ca, K, Mg, Mn and P content of both gluten-free and regular cookies increased at even the lowest usage ratio of composite flour. The highest general acceptability values were obtained in both cookie types with 12% usage ratio of composite flour.

Keywords

composite flour cookie gluten-free snack

References

  • AACC (1990). Approved Methods of the American Association of Cereal Chemists, 8th Ed., The Association, St. Paul, MN, USA
  • AACC (2002). Approved methods of the American Association of Cereal Chemists. Cereals & Grains Association.
  • Ahmed, A. R. (2014). Influence of chemical properties of wheat-lupine flour blends on cake quality. American Journal of Food Science and Technology, 2(2), 67-75.
  • Alshehry, G. A. (2020). Preparation and nutritional properties of cookies from the partial replacement of wheat flour using pumpkin seeds powder. World, 9(2), 48-56.
  • Bala, A., Gul, K., & Riar, C. S. (2015). Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours. Cogent Food & Agriculture, 1(1), 1019815.
  • Beta, T., Nam, S., Dexter, J. E. and Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82 (4), 390-393.
  • Bilgiçli, N., & Levent, H. (2014). Utilization of lupin (Lupinus albus L.) flour and bran with xylanase enzyme in cookie production. Legume Research-An International Journal, 37(3), 264-271.
  • Bloksma, A. H., & Bushuk, W. (1988). Rheology and Chemistry of Dough (In Y. Pomeranz (Ed.). Wheat Chemistry and Technology (vol. II, pp. 131-217). St. Paul, Minnesota, USA: American Association of Cereal Chemists.
  • Borges, O., Gonçalves, B., de Carvalho, J. L. S., Correia, P., & Silva, A. P. (2008). Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal. Food Chemistry, 106(3), 976-984.
  • Cappa, C., Kelly, J. D., & Ng, P. K. (2020). Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices. Food Chemistry, 302, 125338.
  • Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018). Focus on gluten-free biscuits: Ingredients and issues. Trends in Food Science & Technology, 81, 203-212.
  • Elhamirad, A. H., & Zamanipoor, M. H. (2012). Thermal stability of some flavonoids and phenolic acids in sheep tallow olein. European Journal of Lipid Science and Technology, 114(5), 602-606.
  • El-Maasoud, A., & Ghaly, M. (2018). Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits. Journal of Food and Dairy Sciences, 9(5), 163-170.
  • Fathonah, S., Rosidah, D. N. S., Paramita, O., & Istighfarin, N. (2020). The Sensory Quality and Acceptability of Pumpkin Flour Cookies. In Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology (EIC 2018) (pp. 439-445).
  • Foschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227.
  • Francis, F. J. (1998). Colour analysis, in: S. S. Nielsen (Ed.), Food Analysis, An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.
  • Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679-687.
  • Gyamfi, M. A., Yonamine, M., & Aniya, Y. (1999). Free radical scavenging action of medical herbs from ghane: Thonningia sanguinea on experimentally-induced liver injuries. General Pharma, 32 (6), 661-667.
  • Hegazy, N. A., & Faheid, S. M. (1990). Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chickpea and lupine flour. Food/Nahrung, 34(9), 835-841.
  • Hoojjat, P., & Zabik, M. E. (1984). Sugar-snap cookies prepared with wheat-navy bean-sesame seed flour blends. Cereal Chem, 61(1), 41-44.
  • Krawęcka, A., Sobota, A., & Zarzycki, P. (2022). The effect of the addition of low-alkaloid lupine flour on the glycemic ındex ın vivo and the physicochemical properties and cooking quality of durum wheat pasta. Foods, 11(20), 3216.
  • Luthria, D. L., Lu, Y., & John, K. M. (2015). Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. Journal of Functional Foods, 18, 910-925.
  • Maghaydah, S., Abdul-Hussain, S., Ajo, R., Tawalbeh, Y., & Elsahoryi, N. (2013). Effect of lupine flour on baking characteristics of gluten free cookies. Advance Journal of Food Science and Technology, 5(5), 600-605.
  • Mancebo, C. M., Picón, J., & Gómez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Science and Technology, 64(1), 264-269.
  • Martins, S. I., Jongen, W. M., & Van Boekel, M. A. (2000). A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology, 11(9-10), 364-373.
  • Nanyen, D., Dooshima, I. B., Julius, A., & Benbella, I. (2016). Nutritional composition, physical and sensory properties of cookies from wheat, acha and mung bean composite flours. International Journal of Nutrition and Food Sciences, 5(6), 401-406. Nisar, R., Baba, W. N., & Masoodi, F. A. (2015). Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions. Cogent Food & Agriculture, 1(1), 1063797.
  • Okpala, L. C., & Chinyelu, V. A. (2011). Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends. African Journal of Food, Agriculture, Nutrition and Development, 11(6).
  • Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A. (2009). The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90(3), 400-408.
  • Promsakha na Sakon Nakhon, P., Jangchud, K., Jangchud, A., & Prinyawiwatkul, W. (2017). Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. International Journal of Food Science & Technology, 52(11), 2436-2444.
  • Rismaya, R., Syamsir, E., Nurtama, B., & Tohyeng, N. (2022). The effects of water addition and baking time on process optimization of pumpkin muffins: a pilot plant scale study. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 183-207.
  • Seker, I. T., Ozboy‐Ozbas, O., Gokbulut, I., Ozturk, S., & Koksel, H. (2010). Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation, 34(1), 15-26.
  • Shafi, M., Baba, W. N., Masoodi, F. A., & Bazaz, R. (2016). Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies. Journal of Food Science and Technology, 53(12), 4278-4288.
  • Sibian, M. S., & Riar, C. S. (2020). Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat. Legume Science, 2(3), e42.
  • Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology, 52, 1394-1403.
  • Skujins, S. (1998). Handbook for ICP-AES (Vartian-Vista). A Short Guide to Vista Series ICP-AES Operation, Variant Int. AG, Zug, Switzerland.
  • Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49-55.
  • Turksoy, S., & Özkaya, B. (2011). Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Science and Technology Research, 17(6), 545-553. Wesley, S. D., André, B. H. M., & Clerici, M. T. P. S. (2021). Gluten-free rice & bean biscuit: Characterization of a new food product. Heliyon, 7(1), e05956.
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020a). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213.
  • Xu, D., Zhou, X., Lei, C., Shang, Y., Zhao, Y., Wang, Z., Zeng, F., & Liu, G. (2020b). Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation. Journal of Food Processing and Preservation, 44(7), e14528.
  • Yaver, E., & Bilgiçli, N. (2021). Ultrasound-treated lupin (Lupinus albus L.) flour: Protein-and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index. LWT-Food Science and Technology, 148, 111767.

Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi

Year 2023, Volume: 13 Issue: 3, 1724 - 1737, 01.09.2023

Tekmile Cankurtaran Kömürcü Nermin Bilgiçli

https://doi.org/10.21597/jist.1244653

Abstract

Bu çalışmada, kestane (Castanea sativa), lüpen (Lupinus albus) ve balkabağı (Cucurbita moschata) unlarının eşit oranda birleştirilmesiyle elde edilen kompozit un atıştırmalık ürünleri çeşitlendirmek ve geliştirmek için glutenli ve glutensiz bisküvi formülasyonunda kullanılmıştır. Kompozit un glutenli bisküvilerde buğday unu ile, glutensiz bisküvilerde ise mısır nişastası:pirinç unu karışımı ile %12, 24, 36 ve 48 oranlarında yer değiştirilerek kullanılmış ve bisküviler fiziksel, kimyasal ve duyusal özellikler açısından değerlendirilmiştir. Artan oranda kompozit un kullanımı ile her iki bisküvi çeşidinde de L* değeri azalırken, a* ve b* değerleri artış göstermiştir. Glutenli bisküvilerin yayılma oranı %36-48 kompozit un kullanımı ile düşmüştür. %12 ve üzeri kompozit un kullanım oranlarında glutenli ve glutensiz bisküvilerin sertlikleri artmıştır. Kontrol bisküvi örnekleri ile karşılaştırıldığında, bisküvi formülasyonlarında %48 oranında kompozit un kullanımı ile protein ve antioksidan aktivite değerleri glutensiz örneklerde sırasıyla 2.4 ve 2.5 kat artış sağlarken, glutenli bisküvi örneklerinde sırasıyla 1.4 ve 2.6 kat artış göstermiştir. Kompozit unun en düşük kullanım oranı bile hem glutenli hem de glutensiz bisküvilerin Ca, K, Mg, Mn ve P miktarında artış sağlamıştır. Kompozit unun %12 kullanım oranı ile her iki bisküvi çeşidinde de en yüksek genel kabul edilebilirlik değerleri elde edilmiştir.

Keywords

kompozit un bisküvi glutensiz atıştırmalık

References

  • AACC (1990). Approved Methods of the American Association of Cereal Chemists, 8th Ed., The Association, St. Paul, MN, USA
  • AACC (2002). Approved methods of the American Association of Cereal Chemists. Cereals & Grains Association.
  • Ahmed, A. R. (2014). Influence of chemical properties of wheat-lupine flour blends on cake quality. American Journal of Food Science and Technology, 2(2), 67-75.
  • Alshehry, G. A. (2020). Preparation and nutritional properties of cookies from the partial replacement of wheat flour using pumpkin seeds powder. World, 9(2), 48-56.
  • Bala, A., Gul, K., & Riar, C. S. (2015). Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours. Cogent Food & Agriculture, 1(1), 1019815.
  • Beta, T., Nam, S., Dexter, J. E. and Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82 (4), 390-393.
  • Bilgiçli, N., & Levent, H. (2014). Utilization of lupin (Lupinus albus L.) flour and bran with xylanase enzyme in cookie production. Legume Research-An International Journal, 37(3), 264-271.
  • Bloksma, A. H., & Bushuk, W. (1988). Rheology and Chemistry of Dough (In Y. Pomeranz (Ed.). Wheat Chemistry and Technology (vol. II, pp. 131-217). St. Paul, Minnesota, USA: American Association of Cereal Chemists.
  • Borges, O., Gonçalves, B., de Carvalho, J. L. S., Correia, P., & Silva, A. P. (2008). Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal. Food Chemistry, 106(3), 976-984.
  • Cappa, C., Kelly, J. D., & Ng, P. K. (2020). Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices. Food Chemistry, 302, 125338.
  • Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018). Focus on gluten-free biscuits: Ingredients and issues. Trends in Food Science & Technology, 81, 203-212.
  • Elhamirad, A. H., & Zamanipoor, M. H. (2012). Thermal stability of some flavonoids and phenolic acids in sheep tallow olein. European Journal of Lipid Science and Technology, 114(5), 602-606.
  • El-Maasoud, A., & Ghaly, M. (2018). Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits. Journal of Food and Dairy Sciences, 9(5), 163-170.
  • Fathonah, S., Rosidah, D. N. S., Paramita, O., & Istighfarin, N. (2020). The Sensory Quality and Acceptability of Pumpkin Flour Cookies. In Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology (EIC 2018) (pp. 439-445).
  • Foschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227.
  • Francis, F. J. (1998). Colour analysis, in: S. S. Nielsen (Ed.), Food Analysis, An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.
  • Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679-687.
  • Gyamfi, M. A., Yonamine, M., & Aniya, Y. (1999). Free radical scavenging action of medical herbs from ghane: Thonningia sanguinea on experimentally-induced liver injuries. General Pharma, 32 (6), 661-667.
  • Hegazy, N. A., & Faheid, S. M. (1990). Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chickpea and lupine flour. Food/Nahrung, 34(9), 835-841.
  • Hoojjat, P., & Zabik, M. E. (1984). Sugar-snap cookies prepared with wheat-navy bean-sesame seed flour blends. Cereal Chem, 61(1), 41-44.
  • Krawęcka, A., Sobota, A., & Zarzycki, P. (2022). The effect of the addition of low-alkaloid lupine flour on the glycemic ındex ın vivo and the physicochemical properties and cooking quality of durum wheat pasta. Foods, 11(20), 3216.
  • Luthria, D. L., Lu, Y., & John, K. M. (2015). Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. Journal of Functional Foods, 18, 910-925.
  • Maghaydah, S., Abdul-Hussain, S., Ajo, R., Tawalbeh, Y., & Elsahoryi, N. (2013). Effect of lupine flour on baking characteristics of gluten free cookies. Advance Journal of Food Science and Technology, 5(5), 600-605.
  • Mancebo, C. M., Picón, J., & Gómez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Science and Technology, 64(1), 264-269.
  • Martins, S. I., Jongen, W. M., & Van Boekel, M. A. (2000). A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology, 11(9-10), 364-373.
  • Nanyen, D., Dooshima, I. B., Julius, A., & Benbella, I. (2016). Nutritional composition, physical and sensory properties of cookies from wheat, acha and mung bean composite flours. International Journal of Nutrition and Food Sciences, 5(6), 401-406. Nisar, R., Baba, W. N., & Masoodi, F. A. (2015). Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions. Cogent Food & Agriculture, 1(1), 1063797.
  • Okpala, L. C., & Chinyelu, V. A. (2011). Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends. African Journal of Food, Agriculture, Nutrition and Development, 11(6).
  • Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A. (2009). The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90(3), 400-408.
  • Promsakha na Sakon Nakhon, P., Jangchud, K., Jangchud, A., & Prinyawiwatkul, W. (2017). Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. International Journal of Food Science & Technology, 52(11), 2436-2444.
  • Rismaya, R., Syamsir, E., Nurtama, B., & Tohyeng, N. (2022). The effects of water addition and baking time on process optimization of pumpkin muffins: a pilot plant scale study. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 183-207.
  • Seker, I. T., Ozboy‐Ozbas, O., Gokbulut, I., Ozturk, S., & Koksel, H. (2010). Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation, 34(1), 15-26.
  • Shafi, M., Baba, W. N., Masoodi, F. A., & Bazaz, R. (2016). Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies. Journal of Food Science and Technology, 53(12), 4278-4288.
  • Sibian, M. S., & Riar, C. S. (2020). Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat. Legume Science, 2(3), e42.
  • Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology, 52, 1394-1403.
  • Skujins, S. (1998). Handbook for ICP-AES (Vartian-Vista). A Short Guide to Vista Series ICP-AES Operation, Variant Int. AG, Zug, Switzerland.
  • Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49-55.
  • Turksoy, S., & Özkaya, B. (2011). Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Science and Technology Research, 17(6), 545-553. Wesley, S. D., André, B. H. M., & Clerici, M. T. P. S. (2021). Gluten-free rice & bean biscuit: Characterization of a new food product. Heliyon, 7(1), e05956.
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020a). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213.
  • Xu, D., Zhou, X., Lei, C., Shang, Y., Zhao, Y., Wang, Z., Zeng, F., & Liu, G. (2020b). Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation. Journal of Food Processing and Preservation, 44(7), e14528.
  • Yaver, E., & Bilgiçli, N. (2021). Ultrasound-treated lupin (Lupinus albus L.) flour: Protein-and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index. LWT-Food Science and Technology, 148, 111767.
There are 40 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Tekmile Cankurtaran Kömürcü 0000-0001-7281-209X

Nermin Bilgiçli 0000-0001-5490-9824

Early Pub Date August 29, 2023
Publication Date September 1, 2023
Submission Date January 30, 2023
Acceptance Date June 12, 2023
Published in Issue Year 2023 Volume: 13 Issue: 3

Cite

APA Cankurtaran Kömürcü, T., & Bilgiçli, N. (2023). Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi. Journal of the Institute of Science and Technology, 13(3), 1724-1737. https://doi.org/10.21597/jist.1244653
AMA Cankurtaran Kömürcü T, Bilgiçli N. Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi. J. Inst. Sci. and Tech. September 2023;13(3):1724-1737. doi:10.21597/jist.1244653
Chicago Cankurtaran Kömürcü, Tekmile, and Nermin Bilgiçli. “Glutenli Ve Glutensiz Bisküvilerin Kestane, Lüpen Ve Balkabağı Unlarından Hazırlanan Kompozit Un Ile Zenginleştirilmesi”. Journal of the Institute of Science and Technology 13, no. 3 (September 2023): 1724-37. https://doi.org/10.21597/jist.1244653.
EndNote Cankurtaran Kömürcü T, Bilgiçli N (September 1, 2023) Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi. Journal of the Institute of Science and Technology 13 3 1724–1737.
IEEE T. Cankurtaran Kömürcü and N. Bilgiçli, “Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi”, J. Inst. Sci. and Tech., vol. 13, no. 3, pp. 1724–1737, 2023, doi: 10.21597/jist.1244653.
ISNAD Cankurtaran Kömürcü, Tekmile - Bilgiçli, Nermin. “Glutenli Ve Glutensiz Bisküvilerin Kestane, Lüpen Ve Balkabağı Unlarından Hazırlanan Kompozit Un Ile Zenginleştirilmesi”. Journal of the Institute of Science and Technology 13/3 (September 2023), 1724-1737. https://doi.org/10.21597/jist.1244653.
JAMA Cankurtaran Kömürcü T, Bilgiçli N. Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi. J. Inst. Sci. and Tech. 2023;13:1724–1737.
MLA Cankurtaran Kömürcü, Tekmile and Nermin Bilgiçli. “Glutenli Ve Glutensiz Bisküvilerin Kestane, Lüpen Ve Balkabağı Unlarından Hazırlanan Kompozit Un Ile Zenginleştirilmesi”. Journal of the Institute of Science and Technology, vol. 13, no. 3, 2023, pp. 1724-37, doi:10.21597/jist.1244653.
Vancouver Cankurtaran Kömürcü T, Bilgiçli N. Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi. J. Inst. Sci. and Tech. 2023;13(3):1724-37.
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