The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food

Czech Journal of Food Sciences

Volumn 23, Issue 5, 2005, Pages 190-195

  Çelik, Ilyas ^a   Işik, Fatma ^a   Simsek, Omer ^a   Gursoy, Oguz ^a,b  

^a PAMUKKALE UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Fermentation; Flour; Soup; Tarhana; Yeast

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 24944548604     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/3390-cjfs     Document Type: Article

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