Changes in some physical and nutritional properties of tarhana, a Turkish fermented cereal food, added various phytase sources

Food Science and Technology International

Volumn 11, Issue 5, 2005, Pages 383-389

  Bilgicli N ^a   Elgun A ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Barley malt; Extractability; Fermentation; Phytase; Tarhana; Yeast

Indexed keywords

ENZYMES; FERMENTATION; NUTRITION; ORGANIC ACIDS; PHOSPHORUS; YEAST;

BARLEY MELT; EXTRACTABILITY; PHYTASE; TARHANA;

AGRICULTURAL PRODUCTS;

BARLEY; ENZYMES; FERMENTATION; NUTRITION; ORGANIC ACIDS; PHOSPHORUS; YEASTS;

HORDEUM VULGARE SUBSP. VULGARE; SACCHAROMYCES CEREVISIAE;

EID: 27144471975     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205058602     Document Type: Article

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