Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours

Chemistry Central Journal

Volumn 9, Issue 1, 2015, Pages

  Kumral, Aysegul ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Chickpea; Lactic acid bacteria; Phytic acid; Proteins; Whole wheat; Yeasts

Indexed keywords

EID: 84926311012     PISSN: None     EISSN: 1752153X     Source Type: Journal    
DOI: 10.1186/s13065-015-0093-4     Document Type: Article

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