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Journal of Food Quality
Volume 2018, Article ID 8564086, 9 pages
https://doi.org/10.1155/2018/8564086
Research Article

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

1Faculty of Engineering, Department of Food Engineering, Gaziantep University, 27310 Gaziantep, Turkey
2Naci Topcuoglu Vocational High School, Department of Food Technology, Gaziantep University, 27600 Gaziantep, Turkey

Correspondence should be addressed to Mustafa Bayram; rt.ude.petnag@maryabm

Received 23 November 2017; Revised 6 January 2018; Accepted 17 January 2018; Published 19 March 2018

Academic Editor: Antimo Di Maro

Copyright © 2018 Saad Ibrahim Yousif et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Saad Ibrahim Yousif, Mustafa Bayram, and Songul Kesen, “Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat,” Journal of Food Quality, vol. 2018, Article ID 8564086, 9 pages, 2018. https://doi.org/10.1155/2018/8564086.