Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

Yeliz Tekgül; Gülşah Çalışkan Koç; Edibe Seda Erten; Arda Akdoğan

doi:10.1111/jfpp.15144

journal article Dec 17, 2020

Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

Yeliz Tekgül

Gülşah Çalışkan Koç

Edibe Seda Erten Arda Akdoğan

Journal of Food Processing and Preservation Vol. 45 No. 2 · Wiley

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Details

Published: Dec 17, 2020
Vol/Issue: 45(2)
License: View

Authors

Y

Yeliz Tekgül

Köşk Vocational School Food Processing Department Aydın Adnan Menderes University Aydın Turkey

G

Gülşah Çalışkan Koç

Engineering Faculty Food Engineering Department Ege University Izmir Turkey

E

Edibe Seda Erten

Engineering Faculty Food Engineering Department Aydın Adnan Menderes University Aydın Turkey

A

Arda Akdoğan

Engineering and Natural Sciences Faculty Food Engineering Department Gümüşhane University Gümüşhane Turkey

Cite This Article

Yeliz Tekgül, Gülşah Çalışkan Koç, Edibe Seda Erten, et al. (2020). Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food. Journal of Food Processing and Preservation, 45(2). https://doi.org/10.1111/jfpp.15144

Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

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