The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food
As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey. In the present study, the effects of the addition of baker's yeast on the quality and functional properties of tarhana were i...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Czech Academy of Agricultural Sciences
2005-10-01
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| coleção: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acesso em linha: | https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0003_the-effects-of-the-addition-of-baker-s-yeast-on-the-functional-properties-and-quality-of-tarhana-a-traditional.php |
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