The effect of fermentation time on the volatile aromatic...

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Food Science and Technology International 2018 / 12

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Özdemir, Nilgün, Şimşek, Ömer, Temiz, Hasan, Çon, Ahmet Hilmi
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Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013218815325
Date:
December, 2018
File:
PDF, 739 KB
english, 2018
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