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Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product
Nermin Bilgiçli, Adem Elgün, Emine Nur Herken, SelmanTürker, Nilgün Ertaş, Şenol İbanogˇluVolume:
77
Year:
2006
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2005.07.030
File:
PDF, 133 KB
english, 2006