The use of starter cultures in the fermentation of boza, a traditional Turkish beverage

By Murat Zorba, O. Hancioglu, M. Genç, M. Karapinar, G. Ova. 2003

105 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4c6630ffa88c883404cd0d6bcbca83b6c6a726e9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Todorov
2. L. Dicks
3. N. Sanli̇er

In Nutrition and Dietetics

1. S. Todorov
2. L. Dicks

Citations in the corpus

• Bacteriocin production by Lactobacillus pentosus ST712BZ isolated from boza (2007, background): “A few papers have been published on the microbial composition of boza, a beverage traditionally produced in Bulgaria and prepared from a combination of different cereals (14,12,3,35).”
• Health benefits of fermented foods (2019, background): “These microorganisms produce many different types of boza with varying levels of stability and quality (Genç, Zorba, and Ova 2002; Zorba et al. 2003).”