Primary Language | English |
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Subjects | Food Science and Technology |
Journal Section | Research Articles |
Authors |
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Supporting Institution | The Scientific and Technological Research Council of Turkey (TÜBİTAK) |
Project Number | 1919B011902809 |
Thanks | We thank the Scientific and Technological Research Council of Turkey (TÜBİTAK, Ankara, Turkey) for financial support. |
Early Pub Date | November 12, 2021 |
Publication Date | January 1, 2022 |
Application Date | March 29, 2021 |
Acceptance Date | August 14, 2021 |
Published in Issue | Year 2022, Volume 8, Issue 1 |
Bibtex | @research article { jfhs904634, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {1}, pages = {35 - 45}, doi = {10.3153/FH22004}, title = {Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)}, key = {cite}, author = {Çakmakcı, Derya and Konak, Ülgen İlknur and Yavuz Abanoz, Yasemin} } |
APA | Çakmakcı, D. , Konak, Ü. İ. & Yavuz Abanoz, Y. (2022). Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.) . Food and Health , 8 (1) , 35-45 . DOI: 10.3153/FH22004 |
MLA | Çakmakcı, D. , Konak, Ü. İ. , Yavuz Abanoz, Y. "Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)" . Food and Health 8 (2022 ): 35-45 <https://jfhs.scientificwebjournals.com/en/pub/issue/65769/904634> |
Chicago | Çakmakcı, D. , Konak, Ü. İ. , Yavuz Abanoz, Y. "Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)". Food and Health 8 (2022 ): 35-45 |
RIS | TY - JOUR T1 - Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.) AU - Derya Çakmakcı , Ülgen İlknur Konak , Yasemin Yavuz Abanoz Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22004 DO - 10.3153/FH22004 T2 - Food and Health JF - Journal JO - JOR SP - 35 EP - 45 VL - 8 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH22004 UR - https://doi.org/10.3153/FH22004 Y2 - 2021 ER - |
EndNote | %0 Food and Health Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.) %A Derya Çakmakcı , Ülgen İlknur Konak , Yasemin Yavuz Abanoz %T Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.) %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 1 %R doi: 10.3153/FH22004 %U 10.3153/FH22004 |
ISNAD | Çakmakcı, Derya , Konak, Ülgen İlknur , Yavuz Abanoz, Yasemin . "Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)". Food and Health 8 / 1 (January 2022): 35-45 . https://doi.org/10.3153/FH22004 |
AMA | Çakmakcı D. , Konak Ü. İ. , Yavuz Abanoz Y. Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food Health. 2022; 8(1): 35-45. |
Vancouver | Çakmakcı D. , Konak Ü. İ. , Yavuz Abanoz Y. Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food and Health. 2022; 8(1): 35-45. |
IEEE | D. Çakmakcı , Ü. İ. Konak and Y. Yavuz Abanoz , "Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)", Food and Health, vol. 8, no. 1, pp. 35-45, Jan. 2022, doi:10.3153/FH22004 |
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