An investigation into the use of different flours in tarhana
| dc.contributor.author | Köse E. | |
| dc.contributor.author | Çaǧindi Ö.S. | |
| dc.date.accessioned | 2025-04-10T11:18:03Z | |
| dc.date.available | 2025-04-10T11:18:03Z | |
| dc.date.issued | 2002 | |
| dc.description.abstract | A report on the different raw materials used in the preparation of tarhana, the most heavily consumed traditional fermented foods in the Middle East, was presented. The chemical analysis of all tarhana samples included the determination of moisture, ash, crude protein, and acid content. The color analysis of tarhana for different flour mixtures was also described. | |
| dc.identifier.DOI-ID | 10.1046/j.1365-2621.2002.00559.x | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/53152 | |
| dc.title | An investigation into the use of different flours in tarhana | |
| dc.type | Article |