A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

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Food Reviews International, Vol. 24, Iss. 3, 2008-07 ,pp. : 352-359

Taylor & Francis Ltd

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The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage

By Hayta M.   Alpaslan M.   Köse E.  

European Food Research and Technology A, Vol. 213, Iss. 4-5, 2001-10 ,pp. : 335-337

Springer Publishing Company

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A Traditional Turkish Fermented Cereal Food: Tarhana

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Food Reviews International, Vol. 23, Iss. 2, 2007-04 ,pp. : 107-121

Taylor & Francis Ltd

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A pilot study on food composition of five Turkish traditional foods

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British Food Journal, Vol. 115, Iss. 3, 2013-03 ,pp. : 394-408

Emerald Group Publishing Ltd

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Research on Some Factors Influencing Acid and Exopolysaccharide Produced by Dairy Propionibacterium Strains Isolated from Traditional Homemade Turkish Cheeses

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Journal of Food Protection, Vol. 75, Iss. 5, 2012-05 ,pp. : 918-926

International Association for Food Protection

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