Work

Changes in Some Physical and Nutritional Properties of Tarhana, a Turkish Fermented Cereal Food, Added Various Phytase Sources

Year: 2005

Type: article

Source: Food Science and Technology International

DOI: 10.1177/1082013205058602

Authors: N. Bilgiçli, A. Elgün

Institution: Selçuk University

Language: English

Topic: Phytase and its Applications

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: Selçuk Üniversitesi

OpenAlex ID: W2139654739

FWCI: 1.253

Cites: 24

Cited by: 15

Related to: 10