The Organic Acid Amount and Profile of Uşak Tarhana Dough During The Fermentation

ÇON A. H., ŞİMŞEK Ö., KAYA H. İ., ÖZDEMİR N.

The 3rd International Symposium On Traditional Foods From Adriatic To Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.91

  • Publication Type: Conference Paper / Summary Text
  • City: Sarajevo
  • Country: Bosnia And Herzegovina
  • Page Numbers: pp.91
  • Ondokuz Mayıs University Affiliated: Yes