Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-017-0024-3.pdf
Reference17 articles.
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4. Temiz A, Yýlmazer N. Identification of lactic acid bacteria isolated from Tarhana during fermentation. Acta-Aliment. Hung 27: 277–291 (1998)
5. Çelik I, Isik F, Simsek Ö, Gürsoy O. The effects of the addition of baker’s yeast on the functional properties and quality of Tarhana, a traditional fermented food. Czech J. Food Sci. 23: 190–195 (2005)
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