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A functional food: a traditional Tarhana fermentation

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dc.contributor.authorKıvanç, Merih
dc.contributor.authorE. Funda
dc.contributor.orcid0000-0002-8647-3428
dc.date.accessioned2025-11-13T10:05:47Z
dc.date.issued2017-03-04
dc.identifier.doihttps://doi.org/10.1590/1678-457x.08815
dc.identifier.endpage274
dc.identifier.issn0101-2061
dc.identifier.issue2
dc.identifier.openalexW2592871599
dc.identifier.startpage269
dc.identifier.urihttps://hdl.handle.net/11421/3106
dc.identifier.urihttps://doi.org/10.1590/1678-457x.08815
dc.identifier.volume37
dc.language.isoen
dc.relation.ispartofFood Science and Technology
dc.rightsopenAccess
dc.subjectFood science
dc.subjectYarrowia
dc.subjectFermentation
dc.subjectDebaryomyces hansenii
dc.subjectKluyveromyces marxianus
dc.subjectLactobacillus paracasei
dc.subjectLeuconostoc mesenteroides
dc.subjectLactobacillus
dc.subjectChemistry
dc.subjectLactic acid
dc.subjectYeast
dc.subjectBiology
dc.subjectBacteria
dc.subjectSaccharomyces cerevisiae
dc.subjectBiochemistry
dc.subject.sdg2
dc.titleA functional food: a traditional Tarhana fermentation
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

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