Cereal source and microbial consortia of the starter culture influence the chemical composition and physicochemical characteristics of boza.
| Autor: | BORCAKLI, Mehlika1, ÖZTÜRK, Tarık1, YEŞİLADA, Erdem2 yesilada@yeditepe.edu.tr |
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| Zdroj: | Turkish Journal of Agriculture & Forestry. 2018, Vol. 42 Issue 6, p412-422. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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