Mustafa Harmankaya
Department of Soil Science and Plant Nutrition, Faculty of Agriculture, University of Selçuk, 42031 Konya, TURKEYY
[ 1 ] - Effect of Boiled Fruit Juices on Mineral Contents of Traditional Bread Produced in Turkey
In this study, the mineral contents of bread with boiled grape, date, carob and mulberry fruit juices at five different concentrations were determined. The fluctuations of B and Cu contents in bread with pekmez (molasses) were determined between 4.10 to 4.49 mg/kg and 2.74 and 3.34 mg/kg respectively. Ca, Mg, K, P and S were the main macro-elements of bread samples. The highest values of Ca...
نویسندگان همکار