Items where Author is "Coskun, Fatma"

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Coskun, Fatma (2019) Microbiological Quality and Sensory Properties of Tarhanas Produced by Addition Saccharomyces cerevisiae and Sourdough as Starter Culture after Different Fermentation Periods. In: Current Trends in Food Science Vol. 1. B P International, pp. 49-56. ISBN 978-93-89246-32-2

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