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Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 4, 1993-08 ,pp. : 371-372

Academic Press

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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 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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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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Differentiation and Characterization by Molecular Techniques of Bacillus cereus Group Isolates from Poto Poto and Dégué, Two Traditional Cereal-Based Fermented Foods of Burkina Faso and Republic of Congo

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Journal of Food Protection, Vol. 70, Iss. 5, 2007-05 ,pp. : 1165-1173

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