The use of starter cultures in the fermentation of boza, a traditional Turkish beverage
- 30 May 2003
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 38 (10) , 1405-1411
- https://doi.org/10.1016/s0032-9592(03)00033-5
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Determination of rheological properties of boza by using physical and sensory analysisJournal of Food Engineering, 2002
- The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter culturesInternational Journal of Food Microbiology, 2001
- Microflora identification of the Bulgarian cereal-based fermented beverage bozaProcess Biochemistry, 2000
- The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food productInternational Journal of Food Microbiology, 2000
- Improvement of garri quality by the inoculation of microorganisms into cassava mashInternational Journal of Food Microbiology, 1998
- Microflora of Boza, a traditional fermented Turkish beverageInternational Journal of Food Microbiology, 1997
- The need for process optimization of African fermented foods and beveragesInternational Journal of Food Microbiology, 1993
- Fermented Foods and Related Products of FermentationPublished by Springer Nature ,1992
- Sorghum fermented kisra bread. I—nutritive value of kisraJournal of the Science of Food and Agriculture, 1979
- Fermented foods of common use in Egypt. II. The chemical composition of bouza and its ingredientsJournal of the Science of Food and Agriculture, 1973