The effect of fermentation and drying on the water-soluble vitamin content of tarhana, a traditional Turkish cereal food
- 30 April 2005
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 90 (1-2), 127-132
- https://doi.org/10.1016/j.foodchem.2004.03.036
Abstract
No abstract availableKeywords
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- EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALSJournal of Food Science, 1979