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Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
(Springer, 2023)
In this study, snacks were prepared by combining hazelnut shell, teff flour, persimmon powder, almond milk, carob flour, and quince seed mucilage. The snack properties were assessed by analyzing physical (water holding ...
Effect of persimmon (Diospyros kaki Thunb.) powder and quince (Cydonia oblonga) seed mucilage on physical, chemical, textural and sensory properties of Turkish noodles
(Sidas Medya A.S., 2023)
In this study, persimmon powder (PP) was substituted in concentrations of 0, 5 and 10% per 100 g of einkorn flour (EF) in Turkish noodle production. Quince seed mucilage (QSM) was used as an egg replacer at levels of 20, ...