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

Author： Hayta M. Alpaslan M. Köse E.

Publisher： Springer Publishing Company

ISSN： 1438-2377

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

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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