Microbiological Quality and Sensory Properties of Tarhanas Produced by Addition Saccharomyces cerevisiae and Sourdough as Starter Culture after Different Fermentation Periods
Fatma Coskun · Asian Food Science Journal · 2018
Aims: The aim of this study was to investigate some effects of different starter cultures (Saccharomyces cerevisiae and sourdough) and different fermentation times (7, 14 and 21 days) on tarhana. Place and Duration of Study: Food Engineering Department, Namık Kemal University, Te...
Open access
Research Article
10.9734/AFSJ/2019/45492