dc.contributor.author | Değirmencioğlu, Nurcan | |
dc.contributor.author | Göçmen, Duygu | |
dc.contributor.author | Dağdelen, Ayhan | |
dc.contributor.author | Dağdelen, Fatih | |
dc.date.accessioned | 2019-10-17T08:01:06Z | |
dc.date.available | 2019-10-17T08:01:06Z | |
dc.date.issued | 2005 | en_US |
dc.identifier.issn | 1330-9862 | |
dc.identifier.issn | 1334-2606 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12462/7820 | |
dc.description | Değirmencioğlu, Nurcan (Balıkesir Author) | en_US |
dc.description.abstract | Tarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB) and yeast populations when TH was used as additive. It can be said that tarhana herb (Echinophora sibthorpiana) prevented the decrease in the counts of LAB and yeast below the initial number during tarhana fermentation. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Faculty Food Technology Bıotechnology | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Tarhana | en_US |
dc.subject | Tarhana Herb | en_US |
dc.subject | Lactic Acid Bacteria | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Yeast | en_US |
dc.title | Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food | en_US |
dc.type | article | en_US |
dc.relation.journal | Food Technology and Biotechnology | en_US |
dc.contributor.department | Bandırma Meslek Yüksekokulu | en_US |
dc.contributor.authorID | 0000-0002-1186-3106 | en_US |
dc.contributor.authorID | 0000-0001-6327-2474 | en_US |
dc.identifier.volume | 43 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 175 | en_US |
dc.identifier.endpage | 179 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |