Post-Cooking Quality Deterioration of Wheat (<i>Triticum durum</i>) During Bulgur Production.
- DOI
- 10.3390/foods15172983
- Published
- 2026-08-25
- Container
- Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15172983,
title = {Post-Cooking Quality Deterioration of Wheat (\<i\>Triticum durum\</i\>) During Bulgur Production.},
author = {Bay-Yilmaz B and Turker N and Bayram M.},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15172983},
url = {https://doi.org/10.3390/foods15172983}
}RIS
TY - JOUR TI - Post-Cooking Quality Deterioration of Wheat (<i>Triticum durum</i>) During Bulgur Production. AU - Bay-Yilmaz B AU - Turker N AU - Bayram M. PY - 2026 JO - Foods DO - 10.3390/foods15172983 UR - https://doi.org/10.3390/foods15172983 ER -
APA
B, B., N, T., & M., B. (2026). Post-Cooking Quality Deterioration of Wheat (<i>Triticum durum</i>) During Bulgur Production.. Foods. https://doi.org/10.3390/foods15172983
Source records
- europe-pmc · retrieved 2026-09-25T19:15:26.186Z
- doaj · retrieved 2026-09-25T19:15:26.183Z