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Microbiological and chemical properties of wet tarhana produced by different dairy products
This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarha...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233440/ https://ncbi.nlm.nih.gov/pubmed/30482972 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3410-9 |
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