Traditional molasses production from different plants in Anatolia and its ethnobotanical features

Author:

SATIL Fatih,SELVİ Selami

Publisher

Biological Diversity and Conservation

Reference29 articles.

1. Reference 1 Nas, S. & Nas M., (1987). Pekmez ve pestilin yapılısı, bileşimi ve önemi, Gıda, 12 (16), 347-352, 1987.

2. Reference 2 Tosun, İ. (2004). Color changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage, Grasasy Aceties. 55, 254-263.

3. Reference 3 Sarıtepe, Y. (2018). Farklı bileşimsel özelliklere sahip üzümlerden elde edilen pekmezlerin kalite kriterlerinin araştırılması. (Unpublished master's thesis). İnönü University, Malatya, Turkey.

4. Reference 4 Özcan, M., Alpar, Ş. & Juhami-Al, F. (2015). The effect of boiling on qualitative properties of grape juice produced by the traditional method. J Food Sci Technol., 52, 5546-5556.

5. Reference 5 Tosun, I. & Ustun, N.S. (2003). Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi). Food Chemistry, 80(4), 441-443.

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