Akademik Veri Yönetim Sistemi
FOOD REVIEWS INTERNATIONAL, cilt.18, ss.39-48, 2002 (SCI İndekslerine Giren Dergi)
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.