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

ARICI M., Dağlıoğlu O.

FOOD REVIEWS INTERNATIONAL, vol.18, no.1, pp.39-48, 2002 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 18 Issue: 1
  • Publication Date: 2002
  • Doi Number: 10.1081/fri-120003416
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.39-48
  • Yıldız Technical University Affiliated: No


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.