A functional food: a traditional Tarhana fermentation
Author:
Affiliation:
1. Anadolu University, Turkey
2. Bilecik Şeh Edebali University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n2/0101-2061-cta-1678-457X08815.pdf
Reference28 articles.
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3. Instructions for use of the biolog GP2, GN2 and YT microplates TM,2001
4. Cereal-based fermented foods and beverages;Blandino A.;Food Research International,2003
5. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition;Dağlioğlu O.;Die Nahrung,2000
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