The choice of starter culture combination for the boza production by using sensory evaluation and determination of the chemical and rheological properties

ZORBA M., HANCIOĞLU Ö., GENÇ M., ASLAN A., OVA G., KARAPINAR M.

Improved Traditional Foods for the Next Century, Valensiya, Spain, 28 - 29 October 1999, pp.79-83

  • Publication Type: Conference Paper / Full Text
  • City: Valensiya
  • Country: Spain
  • Page Numbers: pp.79-83
  • Çanakkale Onsekiz Mart University Affiliated: Yes