The use of starter cultures in the fermentation of boza, a traditional Turkish beverage


Zorba M., HANCIOĞLU O., GENÇ M., KARAPINAR M., OVA G.

Process Biochemistry, vol.38, no.10, pp.1405-1411, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 10
  • Publication Date: 2003
  • Doi Number: 10.1016/s0032-9592(03)00033-5
  • Journal Name: Process Biochemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1405-1411
  • Keywords: boza, lactic acid bacteria, yeast, cereal, fermentation, sensory evaluation, MICROFLORA, CASSAVA
  • Çanakkale Onsekiz Mart University Affiliated: Yes