The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation-Reference-Cited by-同舟云学术

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The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

Published:2018-12 Issue: Volume:26 Page:30-37
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Özdemir Nilgün,Yazıcı Gizem,Şimşek Ömer,Özkal Sami Gökhan,Çon Ahmet Hilmi

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. TS 2282 Tarhana Standard;Anonymous,1981

2. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature;Birch;LWT – Food Science and Technology,2013

3. The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food;Çelik;Czech Journal of Food Science,2005

4. Tarhana as a traditional Turkish fermented cereal food. its recipe, production and composition;Daglioǧlu;Nahrung,2000

5. Bacteriocins from lactic acid bacteria: Production, purification, and food applications;De Vuyst;Journal of Molecular Microbiology and Biotechnology,2007

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4. The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey;Molecules;2023-05-24

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