EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

Nilgün Ertaş

doi:10.3153/jfhs18002

journal article Jan 01, 2018

EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

Nilgün Ertaş

Food and Health pp. 9-18 · Scientific Web Journals (SWJ)

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Published: Jan 01, 2018
Pages: 9-18

Authors

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Nilgün Ertaş

Necmettin Erbakan University, Koyceğiz Campus

Cite This Article

Nilgün Ertaş (2018). EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS. Food and Health, 9-18. https://doi.org/10.3153/jfhs18002

EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

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