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Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

Yıl 2023, Cilt: 29 Sayı: 4, 914 - 923, 06.11.2023

Ali Cingöz Nazlı Şahin

https://doi.org/10.15832/ankutbd.1178258

Öz

The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties (protein, fat, ash) and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts (5, 7.5, 10, 15 and 20%), focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10% safflower and hemp seed flour and 7.5% rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water
holding capacity decreased. Flours added at 15% or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10%, improve the rheological properties, chemically enrich them and improve their functional properties.

Anahtar Kelimeler

Alternative flour Cannabis Mixolab Protein weakening

Kaynakça

  • AOAC (2000). AOAC Official Method. Association of Official Agricultural Chemists, by the United States Department of Agriculture.
  • Bartkiene E, Schleining G, Krungleviciute V, Zadeike D, Zavistanaviciute P, Dimaite I, Kuzmaite I, Riskeviciene V & Juodeikiene G (2016). Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.). LWT-Food Science and Technology 72: 544-551
  • Benzie I F F & Strain J J (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239: 70–76
  • Beta T, Nam S, Dexter J E & Sapirstein H D (2005). Phenolic content and antioxidant activity of pearled heat and roller-milled fractions. Cereal Chemistry 82: 390-393
  • Blandino M, Locatelli M, Gazzola A, Coïsson J D, Giacosa S, Travaglia F, Bordiga M, Reyneri A, Rolle L & Arlorio M (2015). Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making. Journal of Cereal Science 65: 48-56
  • Bouhlal O, Taghouti M, Benbrahim N, Benali A, Visioni A & Benba J (2019). Wheat-lentil fortified flours: health benefits, physicochemical, nutritional and technological properties. Journal Materials Environmental Science 10(11): 1098-1106
  • Brand-Williams W, Cuvelier M & Berset C (1995). Use of free radical method to evaluate antioxidant activity. Food Science and Technology 28: 25–30
  • Cappelli A, Bettaccini L & Cini E (2020). The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends in Food Science & Technology 104: 91-101
  • Esenbuga N, Macit M, Karaogl, M, Aksakal V, Yoruk M A, Gül M, ... & Bilgin Ö C (2011). A study on possibility of Rosa canina seed use as feed ıngredient in diets of Morkaraman male lambs. Tropical animal health and production 43(7): 1379-1384
  • Gallego C, Belorio M, Guerra‐Oliveira P & Gómez M (2022). Effects of adding chickpea and chestnut flours to layer cakes. International Journal of Food Science & Technology 57(8): 4840-4846
  • Geater C W & Fehr W R (2000). Association of Total Sugar Content with Other Seed Traits of Diverse Soybean Cultivars. Crop Sci. 40: 1555-1558 Grof C P L (2018). Cannabis, from plant to pill. British Journal of Clinical Pharmacology 84(11): 2463–2467 https://doi.org/10.1111/bcp.13618
  • Gül H & Şen H (2017). Effects of rosehip seed flour on the rheological properties of bread dough. Scientific Bulletin. Series F. Biotechnologies XXI, 330-335
  • Gürbüz B (2021). Kuşburnu çekirdeği tozu ile zenginleştirilmiş probiyotik yoğurt üretimi (Master's thesis, Tekirdağ Namık Kemal Üniversitesi)
  • Han H M & Koh B K (2011). Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. J. Sci. Food Agric. 91: 2495–2499
  • Ilyasoğlu H (2014) Characterization of Rosehip (Rosa canina L.) Seed and Seed Oil. International Journal of Food Properties 17(7): 1591-1598 DOI: 10.1080/10942912.2013.777075
  • Jian F, Divagar D, Mhaiki J, Jayas D S, Fields P G & White N D G (2018). Static and dynamic methods to determine adsorption isotherms of hemp seed (Cannabis sativa L.) with different percentages of dockage. Food Science & Nutrition 6(6): 1629–1640 https://doi.org/10.1002/fsn3.744
  • Jukić M, Nakov G, Komlenić D K, Vasileva N, Šumanovac F & Lukinac J (2022). Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. Plants 11(6): 761
  • Kim J H, Park J H, Park S D, Choi S Y, Seong J H & Moon K D (2002). Preparation and antioxidant activity of health drink with extract powders from safflower (Carhamus tinctorius L.) seed. Korean J. Food Sci. Technol. 34(4): 617-624
  • Koca I, Tekguler B, Yilmaz V A, Hasbay I & Koca A F (2018). The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production. Journal of Food Processing and Preservation 42(1): e13343 https://doi.org/10.1111/jfpp.13343
  • Korus J, Witczak M, Ziobro R & Juszczak L (2017). Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread. LWT 84: 143-150
  • Kutsenkova K S, Nepovinnykh N V, Andreeva L V & Guo Q (2019). Textural Properties of Dough and Sensory Characteristics of Bread Enriched with Crushed Safflower Seeds. Russian Agricultural Sciences 45(5): 492-497
  • Kutsenkova V S, Nepovinnykh N V & Guo Q (2020). Using of safflower seeds as a protein fortifier for shortbread. Food Hydrocolloids 105: 105808
  • Malakian M, Hassanabadi A & Heidariniya A (2011). Effects of safflower seed on performance, carcass traits and blood parameters of broilers. Res. J. Poult. Sci. 4(2): 18-21
  • Malomo S A, He R & Aluko R E (2014). Structural and functional properties of hemp seed protein products. Journal of Food Science 79(8): 1512–1521 https://doi.org/10.1111/1750-3841.12537
  • Mikulec A, Kowalski S, Sabat R, Skoczylas Ł, Tabaszewska M & Wywrocka-Gurgul A (2019). Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. LWT 102: 164-172
  • Mironeasa S & Codină G G (2019). Dough rheological behavior and microstructure characterization of composite dough with wheat and tomato seed flours. Foods 8(12): 626
  • Moza J & Gujral H S (2018). Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. Journal of Cereal Science 79: 383-389 https://doi.org/10.1016/j.jcs.2017.11.003
  • Murathan Z T, Zarifikhosroshahi M & Kafkas N E (2016a). Determination of fatty acids and volatile compounds in fruits of rosehip (Rosa L.) species by HS-SPME/GC-MS and Im-SPME/GC-MS techniques. Turkish Journal of Agriculture and Forestry 40: 269-279
  • Murathan Z T, Zarifikhosroshahi M, Kafkas N E & Sevindik E (2016b). Characterization of bioactive compounds in rosehip species from East Anatolia region of Turkey. Italian Journal of Food Science 28: 314-325
  • Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M & Rizzello C G (2018). Protechnological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. International journal of food microbiology 279: 14-25
  • Norajit K, Gu B J & Ryu G H (2011). Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice. Food chemistry 129(4): 1919-1925
  • Olatunde S J, Ajayi O M, Ogunlakin G O & Ajala A S (2019). Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours. Food Research 3(5): 456-462
  • Pala A (2012). Farklı Yöntemlerle Kurutularak Elde Edilen Boza Tozunun Hamur Reolojik Ve Ekmek Kalitesi Üzerine Etkisi. Yüksek lisans tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Türkiye
  • Polushkin P V (2007). The influence of the water regime and density of the state on the productivity of dyeing safflower on light chestnut soils of the Saratov Trans-Volga region, Extended Abstract of Cand. Sci.(Agric.) Dissertation, Saratov
  • Radočaj O, Dimić E & Tsao R (2014). Effects of hemp (Cannabis sativa L.) seed oil press‐cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten‐free crackers. Journal of food science 79(3): 318-325
  • Rosell C M, Collar C & Haros M (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocoll. 21: 452-462
  • Rosell C M, Santos E & Collar C (2010). Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®. Eur. Food Res. Technol. 231: 535-544
  • Sabanis D & Tzia C (2009). Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars. Food and Bioprocess Technology 2(1): 68–79 https://doi.org/10.1007/s11947-007-0037-7
  • Schettino R, Pontonio E & Rizzello C G (2019). Use of Fermented Hemp, Chickpea and Milling By-Products to nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites. European Food Research and Technology 243(8): 1429-1438
  • Sharma B & Gujral H S (2019). Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours. International journal of biological macromolecules 141: 117-124 Singleton V L & Rossi J A (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuture 16: 144-158
  • Stoenescu G, Ionescu V S & Banu I (2011). Rheological properties of the wheat flour supplemented with different additives. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology 35(1): 54-62
  • Švec I & Hrušková M (2015). The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT-Food Science and Technology 60(1): 623-629
  • Szentmihályi K, Vinkler P, Lakatos B, Illés V & Then M (2002). Rose hip (Rosa canina L.) oil obtained from waste hip seeds by different extraction methods. Bioresource technology 82(2): 195-201
  • Wei L H, Dong Y, Sun Y F, Mei X S, Ma X S, Shi J, ... & Song S M (2021). Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β‐catenin signaling pathway. Food Science & Nutrition 9(4): 1833-1841 https://doi.org/10.1002/fsn3.1976
  • Welc R, Kłosok K, Szymańska-Chargot M & Nawrocka A (2022). Effect of chemical structure of selected phenolic acids on the structure of gluten proteins. Food Chemistry 389: 133109
  • Xu Y, Li J, Zhao J, Wang W, Griffin J, Li Y, ... & Wang D (2021). Hempseed as a nutritious and healthy human food or animal feed source: A review. International Journal of Food Science & Technology 56(2): 530-543
  • Yıldız H & Nergiz C (1996). Bir gıda maddesi olarak kuşburnu. Kuşburnu Sempozyumu. 5–6 Eylül, Gumuşhane, 309–318
  • Yu S Y, Lee Y J, Kang S N, Lee S K, Jang J Y, Lee H K, ... & Lee O H (2013). Analysis of food components of Carthamus Tinctorius L. seed and its antimicrobial activity. Korean Journal of Food Preservation 20(2): 227-233

Yıl 2023, Cilt: 29 Sayı: 4, 914 - 923, 06.11.2023

Ali Cingöz Nazlı Şahin

https://doi.org/10.15832/ankutbd.1178258

Öz

Kaynakça

  • AOAC (2000). AOAC Official Method. Association of Official Agricultural Chemists, by the United States Department of Agriculture.
  • Bartkiene E, Schleining G, Krungleviciute V, Zadeike D, Zavistanaviciute P, Dimaite I, Kuzmaite I, Riskeviciene V & Juodeikiene G (2016). Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.). LWT-Food Science and Technology 72: 544-551
  • Benzie I F F & Strain J J (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239: 70–76
  • Beta T, Nam S, Dexter J E & Sapirstein H D (2005). Phenolic content and antioxidant activity of pearled heat and roller-milled fractions. Cereal Chemistry 82: 390-393
  • Blandino M, Locatelli M, Gazzola A, Coïsson J D, Giacosa S, Travaglia F, Bordiga M, Reyneri A, Rolle L & Arlorio M (2015). Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making. Journal of Cereal Science 65: 48-56
  • Bouhlal O, Taghouti M, Benbrahim N, Benali A, Visioni A & Benba J (2019). Wheat-lentil fortified flours: health benefits, physicochemical, nutritional and technological properties. Journal Materials Environmental Science 10(11): 1098-1106
  • Brand-Williams W, Cuvelier M & Berset C (1995). Use of free radical method to evaluate antioxidant activity. Food Science and Technology 28: 25–30
  • Cappelli A, Bettaccini L & Cini E (2020). The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends in Food Science & Technology 104: 91-101
  • Esenbuga N, Macit M, Karaogl, M, Aksakal V, Yoruk M A, Gül M, ... & Bilgin Ö C (2011). A study on possibility of Rosa canina seed use as feed ıngredient in diets of Morkaraman male lambs. Tropical animal health and production 43(7): 1379-1384
  • Gallego C, Belorio M, Guerra‐Oliveira P & Gómez M (2022). Effects of adding chickpea and chestnut flours to layer cakes. International Journal of Food Science & Technology 57(8): 4840-4846
  • Geater C W & Fehr W R (2000). Association of Total Sugar Content with Other Seed Traits of Diverse Soybean Cultivars. Crop Sci. 40: 1555-1558 Grof C P L (2018). Cannabis, from plant to pill. British Journal of Clinical Pharmacology 84(11): 2463–2467 https://doi.org/10.1111/bcp.13618
  • Gül H & Şen H (2017). Effects of rosehip seed flour on the rheological properties of bread dough. Scientific Bulletin. Series F. Biotechnologies XXI, 330-335
  • Gürbüz B (2021). Kuşburnu çekirdeği tozu ile zenginleştirilmiş probiyotik yoğurt üretimi (Master's thesis, Tekirdağ Namık Kemal Üniversitesi)
  • Han H M & Koh B K (2011). Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread. J. Sci. Food Agric. 91: 2495–2499
  • Ilyasoğlu H (2014) Characterization of Rosehip (Rosa canina L.) Seed and Seed Oil. International Journal of Food Properties 17(7): 1591-1598 DOI: 10.1080/10942912.2013.777075
  • Jian F, Divagar D, Mhaiki J, Jayas D S, Fields P G & White N D G (2018). Static and dynamic methods to determine adsorption isotherms of hemp seed (Cannabis sativa L.) with different percentages of dockage. Food Science & Nutrition 6(6): 1629–1640 https://doi.org/10.1002/fsn3.744
  • Jukić M, Nakov G, Komlenić D K, Vasileva N, Šumanovac F & Lukinac J (2022). Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. Plants 11(6): 761
  • Kim J H, Park J H, Park S D, Choi S Y, Seong J H & Moon K D (2002). Preparation and antioxidant activity of health drink with extract powders from safflower (Carhamus tinctorius L.) seed. Korean J. Food Sci. Technol. 34(4): 617-624
  • Koca I, Tekguler B, Yilmaz V A, Hasbay I & Koca A F (2018). The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production. Journal of Food Processing and Preservation 42(1): e13343 https://doi.org/10.1111/jfpp.13343
  • Korus J, Witczak M, Ziobro R & Juszczak L (2017). Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread. LWT 84: 143-150
  • Kutsenkova K S, Nepovinnykh N V, Andreeva L V & Guo Q (2019). Textural Properties of Dough and Sensory Characteristics of Bread Enriched with Crushed Safflower Seeds. Russian Agricultural Sciences 45(5): 492-497
  • Kutsenkova V S, Nepovinnykh N V & Guo Q (2020). Using of safflower seeds as a protein fortifier for shortbread. Food Hydrocolloids 105: 105808
  • Malakian M, Hassanabadi A & Heidariniya A (2011). Effects of safflower seed on performance, carcass traits and blood parameters of broilers. Res. J. Poult. Sci. 4(2): 18-21
  • Malomo S A, He R & Aluko R E (2014). Structural and functional properties of hemp seed protein products. Journal of Food Science 79(8): 1512–1521 https://doi.org/10.1111/1750-3841.12537
  • Mikulec A, Kowalski S, Sabat R, Skoczylas Ł, Tabaszewska M & Wywrocka-Gurgul A (2019). Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. LWT 102: 164-172
  • Mironeasa S & Codină G G (2019). Dough rheological behavior and microstructure characterization of composite dough with wheat and tomato seed flours. Foods 8(12): 626
  • Moza J & Gujral H S (2018). Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. Journal of Cereal Science 79: 383-389 https://doi.org/10.1016/j.jcs.2017.11.003
  • Murathan Z T, Zarifikhosroshahi M & Kafkas N E (2016a). Determination of fatty acids and volatile compounds in fruits of rosehip (Rosa L.) species by HS-SPME/GC-MS and Im-SPME/GC-MS techniques. Turkish Journal of Agriculture and Forestry 40: 269-279
  • Murathan Z T, Zarifikhosroshahi M, Kafkas N E & Sevindik E (2016b). Characterization of bioactive compounds in rosehip species from East Anatolia region of Turkey. Italian Journal of Food Science 28: 314-325
  • Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M & Rizzello C G (2018). Protechnological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. International journal of food microbiology 279: 14-25
  • Norajit K, Gu B J & Ryu G H (2011). Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice. Food chemistry 129(4): 1919-1925
  • Olatunde S J, Ajayi O M, Ogunlakin G O & Ajala A S (2019). Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours. Food Research 3(5): 456-462
  • Pala A (2012). Farklı Yöntemlerle Kurutularak Elde Edilen Boza Tozunun Hamur Reolojik Ve Ekmek Kalitesi Üzerine Etkisi. Yüksek lisans tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Türkiye
  • Polushkin P V (2007). The influence of the water regime and density of the state on the productivity of dyeing safflower on light chestnut soils of the Saratov Trans-Volga region, Extended Abstract of Cand. Sci.(Agric.) Dissertation, Saratov
  • Radočaj O, Dimić E & Tsao R (2014). Effects of hemp (Cannabis sativa L.) seed oil press‐cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten‐free crackers. Journal of food science 79(3): 318-325
  • Rosell C M, Collar C & Haros M (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocoll. 21: 452-462
  • Rosell C M, Santos E & Collar C (2010). Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®. Eur. Food Res. Technol. 231: 535-544
  • Sabanis D & Tzia C (2009). Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars. Food and Bioprocess Technology 2(1): 68–79 https://doi.org/10.1007/s11947-007-0037-7
  • Schettino R, Pontonio E & Rizzello C G (2019). Use of Fermented Hemp, Chickpea and Milling By-Products to nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites. European Food Research and Technology 243(8): 1429-1438
  • Sharma B & Gujral H S (2019). Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours. International journal of biological macromolecules 141: 117-124 Singleton V L & Rossi J A (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuture 16: 144-158
  • Stoenescu G, Ionescu V S & Banu I (2011). Rheological properties of the wheat flour supplemented with different additives. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology 35(1): 54-62
  • Švec I & Hrušková M (2015). The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT-Food Science and Technology 60(1): 623-629
  • Szentmihályi K, Vinkler P, Lakatos B, Illés V & Then M (2002). Rose hip (Rosa canina L.) oil obtained from waste hip seeds by different extraction methods. Bioresource technology 82(2): 195-201
  • Wei L H, Dong Y, Sun Y F, Mei X S, Ma X S, Shi J, ... & Song S M (2021). Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β‐catenin signaling pathway. Food Science & Nutrition 9(4): 1833-1841 https://doi.org/10.1002/fsn3.1976
  • Welc R, Kłosok K, Szymańska-Chargot M & Nawrocka A (2022). Effect of chemical structure of selected phenolic acids on the structure of gluten proteins. Food Chemistry 389: 133109
  • Xu Y, Li J, Zhao J, Wang W, Griffin J, Li Y, ... & Wang D (2021). Hempseed as a nutritious and healthy human food or animal feed source: A review. International Journal of Food Science & Technology 56(2): 530-543
  • Yıldız H & Nergiz C (1996). Bir gıda maddesi olarak kuşburnu. Kuşburnu Sempozyumu. 5–6 Eylül, Gumuşhane, 309–318
  • Yu S Y, Lee Y J, Kang S N, Lee S K, Jang J Y, Lee H K, ... & Lee O H (2013). Analysis of food components of Carthamus Tinctorius L. seed and its antimicrobial activity. Korean Journal of Food Preservation 20(2): 227-233
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Ali Cingöz 0000-0003-0958-2679

Nazlı Şahin 0000-0002-0963-8882

Erken Görünüm Tarihi 24 Mayıs 2023
Yayımlanma Tarihi 6 Kasım 2023
Gönderilme Tarihi 21 Eylül 2022
Kabul Tarihi 21 Şubat 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 29 Sayı: 4

Kaynak Göster

APA Cingöz, A., & Şahin, N. (2023). Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours. Journal of Agricultural Sciences, 29(4), 914-923. https://doi.org/10.15832/ankutbd.1178258
 Kapak Resmi İndir

Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).