Chemical composition and the sensorial properties of tarhana samples have displayed variations at the expense of these parameters.
📌 3 Key Takeaways
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Objective & Hypothesis:In this research, the effect of the type and amount of yoghurt in the composition and the addition of yeast to the formula on the chemical and the sensorial properties of tarhana were investigated.
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Key Findings & Data:In this research, the effect of the type and amount of yoghurt in the composition and the addition of yeast to the formula on the chemical and the sensorial properties of tarhana were investigated.
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Conclusion & Impact:Chemical composition and the sensorial properties of tarhana samples have displayed variations at the expense of these parameters.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this research, the effect of the type and amount of yoghurt in the composition and the addition of yeast to the formula on the chemical and the sensorial properties of tarhana were investigated. Chemical composition and the sensorial properties of tarhana samples have displayed variations at the expense of these parameters.
Özet
Bu araştırmada, tarhana üretiminde kullanılan yoğurt tipi ve miktarının değiştirilmesi ile bileşimde mayaya yer verilmesinin, tarhananın kimyasal ve duyusal özellikleri üzerindeki etkileri incelenmiştir. Tarhana örneklerinin kimyasal ve duyusal özellikleri bu faktörlerden değişik şekillerde etkilenmiştir.
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Cite This Article
TEMİZ, A., PİRKUL, T. (1991). The Chemical and Sensorial Properties of Tarhana in Different Compositions (Turkish with English Abstract). Gıda, Cilt: 16 - Sayı: 1. https://ajindex.com/articles/40767