TARHANA

作品数：3被引量：1H指数：1
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Effect of ancient wheat flours and fermentation types on tarhana properties
《Food Bioscience》2022年第6期171-178,共8页Tekmile Cankurtaran Kömürcü Nermin Bilgiçli 
Tarhana is a fermented cereal-based product with a sour and acidic taste and yeast flavor.The aim of this study is to improve the nutritional value and functional properties of tarhana with the utilization of differen...
关键词：Ancient wheat Einkorn Emmer TARHANA FERMENTATION YEAST 
Development of gluten-free tarhana formulations:Part II.Utilization of legume composite flours and baker’s yeast
《Food Bioscience》2022年第3期802-809,共8页Hatice Kılıç Keskin Nermin Bilgiçli Elif Yaver 
Many gluten-free foods are prepared from starch-rich ingredients with low protein and fiber content,resulting in poor nutritional and functional quality.In this study,five different composite legume flours which are p...
关键词：GLUTEN-FREE Legumes Yeast(Saccharomyces cerevisiae) TARHANA Phytic acid Functional properties 
Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)被引量：1
《Food and Nutrition Sciences》2014年第13期1177-1184,共8页Maribel Ovando-Martinez Orhan Daglioglu Umit Gecgel Senay Simsek 
Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of in...
关键词：TARHANA PHENOLIC COMPOUNDS FATTY ACID Composition 
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