文章基本信息

标题：Certain Vitamin and Mineral Contents of Different Durum Varieties and Corresponding Bulgurs Prepared Traditionally and Experimentally
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作者：Berrin Özkaya ; Hazım Özkaya ; Hamit Köksel 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this research five different durum wheat varieties and corresponding bulgurs prepared traditionally and experimentally were investigated for certain chemical properties, thiamine, riboflavin and mineral contents. As content of the wheats decreased but protein content did not change to an important extend with processing. Thiamine and especially riboflavin content of the wheats decreased during bulgur processing. Thiamine and riboflavin contents of traditional bulgurs were less than the others. Mineral contents of bulgurs were less than corresponding wheats. Mineral contents of experimental bulgur were different only slightly from traditional.