| dc.contributor.author | Tarakci, Z | |
| dc.contributor.author | Dogan, IS | |
| dc.contributor.author | Koca, AF | |
| dc.date.accessioned | 2020-06-21T15:43:12Z | |
| dc.date.available | 2020-06-21T15:43:12Z | |
| dc.date.issued | 2004 | |
| dc.identifier.issn | 0950-5423 | |
| dc.identifier.issn | 1365-2621 | |
| dc.identifier.uri | https://doi.org/10.1111/j.1365-2621.2004.00803.x | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/21530 | |
| dc.description | Dogan, Ismail Sait/0000-0003-3665-7357; DOGAN, ISMAIL SAIT/0000-0002-3389-419X | en_US |
| dc.description | WOS: 000220547400013 | en_US |
| dc.description.abstract | … | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.isversionof | 10.1111/j.1365-2621.2004.00803.x | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | fermented cereal | en_US |
| dc.subject | maize | en_US |
| dc.subject | soup | en_US |
| dc.subject | yogurt | en_US |
| dc.title | A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey | en_US |
| dc.type | article | en_US |
| dc.contributor.department | OMÜ | en_US |
| dc.identifier.volume | 39 | en_US |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.startpage | 455 | en_US |
| dc.identifier.endpage | 458 | en_US |
| dc.relation.journal | International Journal of Food Science and Technology | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
