Mehlika BORCAKLI,
Tarık ÖZTÜRK,
Erdem YEŞİLADA
Cereal source and microbial consortia of the starter culture influence the chemical composition and physicochemical characteristics of boza
Turkish Journal of Agriculture and Forestry
2018-Cilt: 42 - Sayı: 6
412-422
Boza,
lactic acid bacteria,
yeast,
wheat,
maize,
millet
102
100