Results 231 to 240 of about 2,313 (257)

Improving the functionality and sensory quality of fermented black carrot juice using tarhana extract and alginate-encapsulated probiotics

Journal of Food Measurement & Characterization
Ilkin Sengun, Perihan Kendirci, B. Ozturk, Gülden Kılıç, Aysegul Kirmizigul Peker   +4 more
semanticscholar   +1 more source

A novel vegetarian tarhana with various plant-based yogurt and its functional properties and nutritional profile

International Journal of Gastronomy and Food Science
Esra Arbağ, Nilgün Ertaş
semanticscholar   +1 more source

Effect of buckwheat flour on chemical and functional properties of tarhana

LWT - Food Science and Technology, 2009
Nermin Bilgiçli
exaly  

Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana

Food Chemistry, 2006
Nermin Bilgiçli
exaly  

A RESEARCH ON CRACKER PRODUCTION WITH TARHANA ADDITION

In this research cracker production was realised with addition of tarhana powder 50, 75 and 90% instead of wheat flour into traditional cracker formulation and shortening 12, 15 and 20% based on total amount of wheat flour. Weight, diameter, thickness and spread ratio values of crackers were measured.
BİLGİÇLİ, Nermin, TÜRKER, Selman
openaire   +1 more source

Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture

Journal of Food Science, 2002
Ahmet Baysar
exaly  

An investigation into the use of different flours in tarhana

International Journal of Food Science and Technology, 2002
Ergun Köse, Özlem Süngü Çağındı
openaire   +1 more source

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food

International Journal of Food Microbiology, 2009
Ilkin Yucel Sengun, Dennis Sandris Nielsen   +1 more
exaly  

FONKSİYONEL TARHANA ÜRETİMİNDE YENİ YAKLAŞIMLAR

Tarhana, Türk mutfağının köklü bir geleneği olarak, genellikle çorba şeklinde tüketilen, fermente tahıl bazlı bir üründür ve ekşi ile asidik bir tat profiliyle birlikte maya aromasıyla karakterize edilen bir gıdadır. Tarhana yapımında temel olarak buğday unu, buğday kırması, irmik veya bunların karışımı kullanılmakta olup, bu bileşenlere yoğurt, biber,
Karahan, Ali Mücahit, Akın, Mutlu Buket, Köten, Mehmet   +2 more
openaire   +1 more source

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

Biologia
Kivanc Atlama, I. Sengun, Ayşe Nalbantsoy   +2 more
semanticscholar   +1 more source