Results 221 to 230 of about 2,313 (257)
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Identification of additional probiotic attributes in yeasts isolated from tarhana fermentation
Brazilian Journal of MicrobiologyBelgin Erdem +4 more
semanticscholar +1 more source
Functional Properties of Lactic Acid Bacteria Postbiotics Isolated from Tarhana Samples.
Probiotics and Antimicrobial ProteinsEcem Aydin +2 more
semanticscholar +1 more source
Utilization of citrus albedo in tarhana production
2014In this study, albedos of lemon, orange and grapefruit replaced wheat flour at 5% and 10% level in tarhana formulation. Selected chemical (ash, protein, cellulose, lipids, mineral, total phenolic content, antioxidant activity and pH), functional (water and oil absorption capacity, foaming capacity and stability) and sensory properties, colour values of
Bilgiçli, Nermin +2 more
openaire +1 more source
DEVELOPMENT OF A NEW PRODUCT FROM FERMENTED TARHANA DOUGH: TARHANA BREAD
2023ÖNCÜ GLAUE, ŞELALE +2 more
openaire +1 more source
TARHANA ve BESLENME YÖNÜNDEN ÖNEMİ
2014Tarhana Türkler tarafından Orta Asya'dan bu yana bilinen ve sevilerek tüketilen geleneksel bir gıdadır. Tarhananın Orta Asya’dan göçen Türkler ve Moğollar tarafından Orta Doğu, Anadolu, Macaristan ve Finlandiya’ya getirildiği ve tanıtıldığı kabul edilmektedir. (Merdol, 1968). Divan-ı Lügati Türk'te tarhana için yazdan kış için saklanan yoğurt
openaire +1 more source
Effect of ancient wheat flours and fermentation types on tarhana properties
Food Bioscience, 2022Nermin Bilgiçli
exaly
A new approach for the utilization of barley in food products: Barley tarhana
Food Chemistry, 2006Hamit Koksel
exaly
The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation
International Journal of Food Microbiology, 2020Burcu Özel +2 more
exaly