The effect of fermentation and drying on the water-soluble vitamin content of tarhana, a traditional Turkish cereal food
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference15 articles.
1. AOAC (1980). Official methods of analysis (13th ed.). Association of Official Analytical Chemists. Washington, DC: AOAC
2. Simultaneous determination of water-soluble vitamins excreted in human urine after eating an overdose of vitamin pills by a HPLC method coupled with a solid phase extraction;Cho;Talanta,2000
3. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition;Dağlıoğlu;Nahrung,2000
4. Evaluation of the protein quality and available lysine of germinated and fermented cereals;Hamad;Journal of Food Science,1979
5. Effect of formulation on protein breakdown, in vitro digestibility, rheological properties and acceptability of tarhana, a traditional Turkish cereal food;Ibanoğlu;International Journal of food Science,1995
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