Boza: A lactic acid fermented cereal beverage as a traditional Turkish food
FOOD REVIEWS INTERNATIONAL, cilt.18, sa.1, ss.39-48, 2002 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 18 Sayı: 1
- Basım Tarihi: 2002
- Doi Numarası: 10.1081/fri-120003416
- Dergi Adı: FOOD REVIEWS INTERNATIONAL
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.39-48
- Yıldız Teknik Üniversitesi Adresli: Hayır
Özet
Consumption of lactic acid fermented foods is common in many mid-Asian, Middle East, and African countries. These products have many advantages such a; destroying undesirable factors in the raw products, reducing the volume of the material, and providing a safer product. Besides improving organoleptic quality by fermentation, they are also superior in digestibility and nutritive value compared to their unfermented counterparts.