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[1]
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The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.3915
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[2]
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THE IMPACT OF USING DIFFERENT YEAST SPECIES IN BREAD PRODUCTION ON CONSUMER PREFERENCES: A COMPARATIVE ANALYSIS OF TASTE
Nişantaşı Üniversitesi Sosyal Bilimler Dergisi,
2024
DOI:10.52122/nisantasisbd.1436189
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[3]
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The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.4191
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[4]
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Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
mSystems,
2024
DOI:10.1128/msystems.00537-24
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[5]
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The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.4191
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[6]
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Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits
Food Reviews International,
2023
DOI:10.1080/87559129.2021.1962340
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[7]
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Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats
Food Quality and Safety,
2023
DOI:10.1093/fqsafe/fyad028
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[8]
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Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits
Food Reviews International,
2021
DOI:10.1080/87559129.2021.1962340
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[9]
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Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics
Processes,
2021
DOI:10.3390/pr9122125
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[10]
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Mineral content, fatty acid composition, and volatile compounds of gluten‐free tarhana formulated with different cereal and pulse flours
Journal of Food Science,
2021
DOI:10.1111/1750-3841.15897
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[11]
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Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food
American Journal of Food Technology,
2017
DOI:10.3923/ajft.2017.43.50
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[12]
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Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process
Food and Nutrition Sciences,
2015
DOI:10.4236/fns.2015.610097
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