Effect of fermentation on some quality properties of cornelian cherry tarhana produced from different cereal/pseudocereal flours
Author:
Affiliation:
1. Bolu Abant İzzet Baysal University, Faculty of Engineering, Department of Food Engineering, Gölköy Campus, 14030 Bolu, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1389
Reference25 articles.
1. Barley for food: Characteristics, improvement, and renewed interest
2. Cereal-based fermented foods and beverages
3. Composition and technological properties of the flour and bran from common and tartary buckwheat
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