文章基本信息

标题：The Chemical and Sensorial Properties of Tarhana in Different Compositions
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作者：Ayhan Temiz ; Tülin Pirkul
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1991
卷号：16
期号：1
出版社：Association of Food Technology, Turkey
摘要：In this research, the effect of the type and amount of yoghurt in the composition and the addition of yeast to the formula on the chemical and the sensorial properties of tarhana were investigated. Chemical composition and the sensorial properties of tarhana samples have displayed variations at the expense of these parameters.