The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
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DOI: 10.1016/j.fbio.2018.09.004
Abstract: Abstract The aim of this study was to select starter cultures by showing correlation between the volatiles and the starter cultures used during fermentation with the goal of producing a standard and desirable tarhana. This… read more here.
Keywords: starter cultures; aroma development; tarhana; fermentation ... See more keywords