The effect of fermentation and drying on the water-soluble vitamin content of tarhana, a traditional Turkish cereal food

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 127-132

  Ekinci, Raci ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Drying; Fermentation; HPLC; Tarhana; Vitamin

Indexed keywords

ASCORBIC ACID; FOLIC ACID; NICOTINIC ACID; PANTOTHENIC ACID; PYRIDOXINE; RIBOFLAVIN; THIAMINE; VITAMIN; YOGHURT;

ARTICLE; CEREAL; DATA ANALYSIS; DESICCATION; FERMENTATION; FLUOR; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLUBILITY; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE; TARHANA; WHEAT;

TRITICUM AESTIVUM;

EID: 4644310114     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.036     Document Type: Article

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