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Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Salgam: A black carrot fermented beverage.
Agirman, Bilal; Settanni, Luca; Erten, Huseyin.
Affiliation
  • Agirman B; Department of Food Engineering, Faculty of Agriculture, Cukurova University, Saricam, Balcali, 01330, Adana, Turkey. Electronic address: bagirman@cu.edu.tr.
  • Settanni L; Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy. Electronic address: luca.settanni@unipa.it.
  • Erten H; Department of Food Engineering, Faculty of Agriculture, Cukurova University, Saricam, Balcali, 01330, Adana, Turkey. Electronic address: herten@cu.edu.tr.
Food Chem ; 344: 128618, 2021 May 15.
Article in En | MEDLINE | ID: mdl-33223292
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Daucus carota / Fermented Foods Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Daucus carota / Fermented Foods Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: