검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
The use of starter cultures in the fermentation of boza, a traditional Turkish beverage Zorba M, Hancioglu O, Genc M, Karapinar M, Ova G Process Biochemistry, 38(10), 1405, 2003 |
| 2 |
Determination of rheological properties of boza by using physical and sensory analysis Genc M, Zorba M, Ova G Journal of Food Engineering, 52(1), 95, 2002 |