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CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES

Authors: HAYOGLU, İBRAHIM; KOLA, OSMAN; KAYA, CEMAL; ÖZER, SERTAC; TURKOGLU, HÜSEYIN

Source: Journal of Food Processing & Preservation, Volume 33, Supplement 1, August 2009 , pp. 252-263(12)

Publisher: Blackwell Publishing

A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

Authors: Erten, Huseyin; Tanguler, Hasan; Canbas, Ahmet

Source: Food Reviews International, Volume 24, Number 3, July 2008 , pp. 352-359(8)

Publisher: Taylor and Francis Ltd

A Traditional Turkish Beverage: Salep

Authors: Ece Tamer, Canan; Karaman, Bige; Utku Copur, O.

Source: Food Reviews International, Volume 22, Number 1, Number 1/January-March 2006 , pp. 43-50(8)

Publisher: Taylor and Francis Ltd

The use of starter cultures in the fermentation of boza, a traditional Turkish beverage

Authors: Zorba M.; Hancioglu O.; Genc M.; Karapinar M.; Ova G.

Source: Process Biochemistry, Volume 38, Number 10, 30 May 2003 , pp. 1405-1411(7)

Publisher: Elsevier

Determination of rheological properties of boza by using physical and sensory analysis

Authors: Genc M.; Zorba M.; Ova G.

Source: Journal of Food Engineering, Volume 52, Number 1, March 2002 , pp. 95-98(4)

Publisher: Elsevier

Hardaliye: fermented grape juice as a traditional Turkish beverage

Authors: Arici M.; Coskun F.

Source: Food Microbiology, Volume 18, Number 4, August 2001 , pp. 417-421(5)

Publisher: Elsevier

Hardaliye: fermented grape juice as a traditional Turkish beverage

Authors: Arici M.; Coskun F.

Source: Food Microbiology, Volume 18, Number 4, August 2001 , pp. 417-421(5)

Publisher: Academic Press

Microflora of Boza, a traditional fermented Turkish beverage

Authors: Hancioglu O.; Karapinar M.

Source: International Journal of Food Microbiology, Volume 35, Number 3, 15 April 1997 , pp. 271-274(4)

Publisher: Elsevier