Traditional Turkish Bread, the “Tandır Ekmeği”

Author:

Meral Raciye,Kose Yagmur Erim,Ocak Elvan,Ozogul Fatih

Publisher

Springer International Publishing

Reference66 articles.

1. Akçay MN, Öztürk G, Aydinli B, Özoǧul B (2008) Tandir burns: a severe cause of burns in rural Turkey. Burns 34(2):268–270. https://doi.org/10.1016/j.burns.2007.03.007

2. Al B, Coban S, Guloglu C (2010) Tandir burns in and around Diyarbakır, Turkey. Turk J Trauma Emerg Surg 16(1):59–62. https://www.tjtes.org/eng/jvi.aspx?pdir=travma&plng=eng&un=UTD-68916

3. Albarracín W, Sánchez IC, Grau R, Barat JM (2011) Salt in food processing; usage and reduction: A review. Int J Food Sci Technol. https://doi.org/10.1111/j.1365-2621.2010.02492.x

4. Ali A, Shehzad A, Khan M, Shabbir M, Amjid M (2012) Yeast, its types and role in fermentation during bread making process-A. Pakistan J Food Sci

5. Bal ZE, Sayılı M, Gözener B (2013) Tokat ili merkez ilçede ailelerin ekmek tüketimleri üzerine bir araştırma. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 30(1):61–69

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