Browsing Ziraat Fakültesi by Subject "TRADITIONAL FERMENTED FOOD; FLOUR-YOGURT MIXTURE; PHENOLIC-ACID COMPOSITION; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; PRUNUS-LAUROCERASUS; SENSORY QUALITY; CEREAL FOOD; OAT FLOUR; ROEM."

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Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)

Tarakci, Zekai; Temiz, Hasan (SPRINGER INDIA, 7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI, 110 001, INDIA, 2017)

Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed ...

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