Effect of different ingredients on the fermentation activity in tarhana

Food Chemistry

Volumn 64, Issue 1, 1999, Pages 103-106

  Ibanoǧlu, Şenol ^a   Ibanoǧlu, Esra ^a   Ainsworth, Paul ^b  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE; YOGHURT;

ARTICLE; BACTERIAL COUNT; FERMENTATION; FLOUR; FOOD PROCESSING; LACTIC ACID BACTERIUM; TIME; TURKEY (REPUBLIC); WHEAT; YEAST;

EID: 18344417890     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00071-5     Document Type: Article

References (11)

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