Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food by Nurcan Deghirmencioghlu, Duygu Göçmen, Ayhan Daghdelen, Fatih Daghdelen

Subjects: “…tarhana…”
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FARKLI TARHANA TÜRLERİNİN SAĞLIK YÖNÜNDEN DEĞERLENDİRİLMESİNE YÖNELİK BİR ÇALIŞMA by Efe Kaan Ulu, Emre Batuhan Kenger, Özlem Özer Altundağ

Subjects: “…tarhana…”
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KASTAMONU TARHANASI MALZEMELERİNDEN DARAK DALI VE FESLEĞENİN TOPLAM ANTİOKSİDAN KAPASİTE, TOPLAM FENOLİK BİLEŞİKLER VE TOPLAM FLAVONOİD MADDE MİKTARLARI by Nesrin İçli

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The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food by Ilyas Çelik, Fatma IȘIK, Omer Simsek, Oguz Gursoy

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The Metagenomic Properties of Uşak Tarhana Dough by Naciye Afranur Mitaf, Dudu Simsek Kirca, Omer Simsek

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Fonksiyonel Özellikleri Geliştirilmiş Tarhana Üzerine Farklı Kurutma Yöntemlerinin Etkilerinin Belirlenmesi by Mehmet Sezgin Işık, Rabia Bilgin, Çağlar Gökırmaklı, Gülçin Şatır, Zeynep Güzel Seydim

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Wheat Flour Alternatives Used in Tarhana Production by Ceyda Dadalı, Yeşim Elmacı

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Ekstrüzyon Koşullarının Farklı Buğday Unları Kullanılarak Üretilen Tarhanaların Çözünürlüğüne ve Su Absorbsiyonuna Etkileri by Zeliha Yıldırım

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The Comparison of the Microbiological Characteristics of Wet Dough and Dry Powder Tarhana’s and Evaluation of Possible Health Risks by Nesrin İçli, Fevziye Işıl Kesbiç

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Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics by Maryam Azizkhani, Rafat Karbakhsh Ravari

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Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder by Sena Soğuksulu, Duygu Balpetek Külcü

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From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana by Ramazan Ulku Cetin, Zeynep Kilci, Kivilcim Ates, Dogan Kaya, Arzu Akpinar-Bayizit

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The Effect of Irradiation on the Quality Properties of Tarhana by Nermin Taşoğulları, Ömer Şimşek

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Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation by Latife Betül Gül, Ahmet Hilmi Çon

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Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread by Hasan Tangüler

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Use of Carob Flour in the Production of Tarhana by Herken Emine Nur

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Determination of Some Characteristics of Traditional Beyşehir Tarhana Production with Poppy Seed Substitution by Şüheda Atar, Bahri Özsisli

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Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product by Esra Akkaya, Meryem Akhan, Burcu Cakmak Sancar, Hamparsun Hampikyan, Ayse Seray Engin, Omer Cetin, Enver Baris Bingol, Hilal Colak

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EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH OAT AND BARLEY MEAL ON THE FUNCTIONAL, RHEOLOGICAL AND SENSORY PROPERTIES OF TARHANA by Salma M., I. Rizk, Nagwa Rasmy, Samar Mahdy

Subjects: “…tarhana…”
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