bulgur
Selected indexed studies
- Pea-based bulgur: a nutrient-rich and high-protein plant-based food product. (J Sci Food Agric, 2025) [PMID:40022674]
- Adsorption behaviour of bulgur. (Food Chem, 2016) [PMID:26575716]
- Drying Behavior of Bulgur and Its Effect on Phytochemical Content. (Foods, 2022) [PMID:35407147]
_Worker-drafted node — pending editorial review._
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- Pea-based bulgur: a nutrient-rich and high-protein plant-based food product. (2025) pubmed
- Adsorption behaviour of bulgur. (2016) pubmed
- Drying Behavior of Bulgur and Its Effect on Phytochemical Content. (2022) pubmed
- Bioactive healthy components of bulgur. (2012) pubmed
- Assessment of iron content of cooking water on bulgur by determining chemical, mineral, colour, textural and thermal characteristics. (2024) pubmed
- Durum Wheat Products-Recent Advances. (2022) pubmed
- Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability. (2014) pubmed
- Intake, digestibility and ruminal parameters of lambs fed with increasing levels of wheat bulgur. (2023) pubmed
- AI-guided optimization of traditional bulgur pilafs: enhancing sensory and bioactive properties through RSM-PSO modeling. (2025) pubmed
- The glycemic index. (1990) pubmed