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Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale |
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| Authors: | Şimşek Ömer Özel Serap Çon Ahmet Hilmi |
| Affiliation: | 1.Department of Food Engineering, University of Pamukkale, Faculty of Engineering, Denizli, Turkey ;2.Department of Food Engineering, University of Ondokuz Mayıs, Faculty of Engineering, Samsun, Turkey ; |
| Abstract: | Food Science and Biotechnology - In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from... |
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