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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...
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| Pubblicato in: | Chem Cent J |
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| Autore principale: | |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer International Publishing
2015
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| Soggetti: | |
| Accesso online: | 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 |
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