Tradicionalni turski mliječni deserti

Other literature type English OPEN
Akpinar-Bayizit, Arzu; Ozcan, Tulay; Yilmaz-Ersan, Lutfiye;
  • Publisher: Croatian Dairy Union
  • Journal: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, volume 59, issue 4 (issn: 0026-704X, eissn: 1846-4025)
  • Publisher copyright policies & self-archiving
  • Subject: traditional dessert; milk | tradicionalni desert; mlijeko

Traditional foods are the reflection of cultural inheritance and affect the lifestyle habits. Culture can be viewed as a system of socially transmitted patterns of behaviour that characterises a particular group. Despite the fact of globalisation, these are key elements... View more
  • References (34)
    34 references, page 1 of 4

    Anonymous (2007): The big gun of Ramadan: Gullac.

    Kopru Journal, No: 7. available online. http://www. /kopru/7/10.pdf (12.12.2007) Aydın, A., Aksu, H., Gunsen, U., Mercan, T., Taskanal, N. (2008): Occurrence of aflatoxins in Turkish desserts: cheese helva and hosmerim. Archiv für Lebensmittelhygiene 59, 16-19.

    Ayok, S., Kurdal, E. (2002): A research on the chemical and microbiological properties of dairy desserts such as keskul, kazandibi, tavukgogsu and sutlac presented for consumption in Bursa province city center. Approved M.Sc Thesis, Uludag University Institute of Natural and Applied Sciences, Bursa.

    Baysal, A. (1993): Changes in Turkish culture of cuisine, evaluation in sight of health and nutrition. In: Researches in Turkish Culture of Cuisine. Türk Halk Kulturunu Araştırma ve Tanıtma Vakfı Yayın No: 3, Ankara, pp. 12- 241.

    Birer, S. (1991): The diachronic change of Turkish cuisine and its current aspect. Milli Kultur 87, 47-50.

    Campos, D.T., Steffe, J.F., Ng, P.K.W. (1997): Rheological behaviour of undeveloped and developed wheat dough. Cereal Chemistry 74, 489-494.

    Can, S. (2007): A research on determination of the effect of cheese and addition of different starter culture on cheese helva's (Hosmerim) quality. Approved M.Sc Thesis, Trakya University Institute of Natural and Applied Sciences, Edirne.

    10. Cayot, N. (2007): Sensory quality of traditional foods. Food Chemistry 101, 154-162.

    11. Demirag, K., Elmaci, Y., Altug, T. (1999): Formulation and quality evaluation of reduced sugar and reduced calorie kazandibi. Journal of Food Quality 22, 101-108.

  • Related Organizations (1)
  • Metrics
Share - Bookmark