Boza: A lactic acid fermented cereal beverage as a traditional Turkish food

ARICI M., Dağlıoğlu O.

FOOD REVIEWS INTERNATIONAL, cilt.18, sa.1, ss.39-48, 2002 (SCI-Expanded) identifier identifier

  • 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.