A Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Whey
| dc.authorid | Dogan, Ismail Sait/0000-0003-3665-7357 | |
| dc.authorid | Dogan, Ismail Sait/0000-0002-3389-419X | |
| dc.authorscopusid | 8261854700 | |
| dc.authorscopusid | 7004266351 | |
| dc.authorscopusid | 6603723626 | |
| dc.contributor.author | Tarakçi, Z | |
| dc.contributor.author | Dogan, IS | |
| dc.contributor.author | Koca, AF | |
| dc.date.accessioned | 2025-05-10T17:39:10Z | |
| dc.date.available | 2025-05-10T17:39:10Z | |
| dc.date.issued | 2004 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Yuzuncu Yil Univ, Coll Agr, Dept Food Engn, TR-65080 Van, Turkey; Ondokuz Mayis Univ, Coll Engn, Dept Food Engn, TR-55139 Samsun, Turkey | en_US |
| dc.description | Dogan, Ismail Sait/0000-0003-3665-7357; Dogan, Ismail Sait/0000-0002-3389-419X | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1111/j.1365-2621.2004.00803.x | |
| dc.identifier.endpage | 458 | en_US |
| dc.identifier.issn | 0950-5423 | |
| dc.identifier.issn | 1365-2621 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.scopus | 2-s2.0-2342483663 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 455 | en_US |
| dc.identifier.uri | https://doi.org/10.1111/j.1365-2621.2004.00803.x | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/14812 | |
| dc.identifier.volume | 39 | en_US |
| dc.identifier.wos | WOS:000220547400013 | |
| dc.identifier.wosquality | Q2 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Fermented Cereal | en_US |
| dc.subject | Maize | en_US |
| dc.subject | Soup | en_US |
| dc.subject | Yogurt | en_US |
| dc.title | A Traditional Fermented Turkish Soup, Tarhana, Formulated With Corn Flour and Whey | en_US |
| dc.type | Article | en_US |