The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage

European Food Research and Technology

Volumn 213, Issue 4-5, 2001, Pages 335-337

  Hayta, M ^a   Alpaslan, M ^a   Kose E ^b  

^a INONU UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Boza; Fermentation; Solubility; Viscosity

Indexed keywords

BOZA; FERMENTATION PERIODS; FLOW BEHAVIOUR INDEX; POWER LAW MODEL; PROTEIN SOLUBILITY; PSEUDOPLASTIC; TEMPERATURE INCREASE; WATER SOLUBLE PROTEIN;

FERMENTATION; SOLUBILITY;

VISCOSITY;

EID: 19944364447     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100385     Document Type: Article

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