An investigation into the use of different flours in tarhana
- 1 February 2002
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 37 (2), 219-222
- https://doi.org/10.1046/j.1365-2621.2002.00559.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The effect of fermentation conditions on the nutrients and acceptability of tarhanaFood Chemistry, 1995
- Instantization and evaluation of some traditional Egyptian foodsFood Chemistry, 1990
- Preliminary Evaluations of a New Type of Kishk Made From WheyJournal of Food Science, 1982
- The Use of Pure Cultures for the Preparation of KushukCanadian Institute of Food Science and Technology Journal, 1974