Carregant...
Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours
BACKGROUND: Tarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker’s yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recip...
Guardat en:
| Publicat a: | Chem Cent J |
|---|---|
| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer International Publishing
2015
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4387269/ https://ncbi.nlm.nih.gov/pubmed/25852769 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13065-015-0093-4 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|