Comparison of Novel and Conventional Techniques for Tarhana Production
نویسندگان
چکیده
The new method of direct fermentation was applied to tarhana production. Chemical and sensory differences in samples between conventional techniques were determined. A total 72 volatile compounds mixes detected by headspace analysis during fermentation. Fifteen these from aldehyde group, 13 ketone 10 alcohol 7 alkane 5 acid ester 4 terpene group others. bilateral interactions or sampling times significant for 64 insignificant 8 according the variance (p
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ژورنال
عنوان ژورنال: Akademik g?da dergisi
سال: 2023
ISSN: ['1304-7582', '2148-015X']
DOI: https://doi.org/10.24323/akademik-gida.1273998