Zobrazeno 1 - 6
of 6
pro vyhledávání: '"M. Ozgun Erbaş"'
Publikováno v:
Journal of Food Composition and Analysis. 19:294-301
Tarhana, commonly consumed as soup, is a traditional Turkish fermented food made with cereal, milk products, various vegetables and spices using yoghurt bacteria and baker's yeast as culture. This study investigates the daily changes that take place
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f8b65f1500de5e6736a4ff39f7a918a
https://doi.org/10.1016/j.jfca.2004.12.002
https://doi.org/10.1016/j.jfca.2004.12.002
Publikováno v:
Journal of Food Science & Technology (2008-8787). Mar2023, Vol. 19 Issue 133, p197-209. 13p.
Akademický článek
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Autor:
Xing, Yanxia, Huang, Mengzhen, Olovo, Chinasa V., Mgbechidinma, Chiamaka L., Yang, Yu, Liu, Jing, Li, Bo, Zhu, Mengliu, Yu, Kexue, Zhu, He, Yao, Xiaoman, Bo, Le, Akan, Otobong D.
Publikováno v:
Fermentation (Basel); Feb2023, Vol. 9 Issue 2, p110, 19p
Publikováno v:
Cereal Chemistry; Jan2019, Vol. 96 Issue 1, p34-56, 23p
Autor:
C. Lacroix
Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pat
