Şimşek, Ömer <br/><br/>
Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale.  [electronic resource] 

 -  Food science and biotechnology  2017 
 - 181-187 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>2092-6456 
<br/><br/><label>Standard No.: </label>10.1007/s10068-017-0024-3  doi