Tarhana - Open Access .click

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Amino Acids Based Total Protein Versus Crude Protein in Mixed Fermented Food: Case Study of Tarhana

Journal of Food Composition and Analysis
Suleyman Anil Varol (Süleyman Anıl Varol) +1 more
semanticscholar +1 more source

Transforming Traditional Tarhana into a Functional Food: Impact of Pulse Flour Substitution on Nutritional and Rheological Properties

Food Bioscience
Aayushi Kadam +7 more
semanticscholar +1 more source

A TURKISH FERMENTED CEREAL-BASED FOOD: TARHANA

Fermented foods are globally manufactured by several methodologies employing a range of basic ingredients and microorganisms. Fermentation further contributes to an overall enhancement in the longevity, consistency, flavor, and fragrance of the end product. The production of several indigenous or traditional fermented foods and drinks continues to be a
openaire +1 more source

Assessment of probiotic, biosafety and technological properties of lactic acid bacteria isolated from tarhana