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dc.contributor.authorGiritlioğlu, İbrahim
dc.contributor.authorAvcıkurt, Cevdet
dc.contributor.authorSavaş, Elif
dc.date.accessioned2019-09-02T06:35:19Z
dc.date.available2019-09-02T06:35:19Z
dc.date.issued2010en_US
dc.identifier.issn1459-0255
dc.identifier.urihttps://hdl.handle.net/20.500.12462/6121
dc.description.abstractKnown today for its healing and nutritive characteristics, mesir paste was produced for the first time in Manisa in the 16(th) century during the Ottoman era. Water, sugar, citric acid and a variety of spices are used for the production of mesir paste. It is also determined that mesir paste has an effective role in prevention or retardation of some diseases. In this review, traditional production of mesir paste, its chemical properties and effects on health were explained.en_US
dc.language.isoengen_US
dc.publisherWFL Publen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSpiceen_US
dc.subjectAciden_US
dc.subjectSugaren_US
dc.subjectMesir Pasteen_US
dc.subjectTurkish Fooden_US
dc.subjectManisaen_US
dc.titleProduction of traditional Turkish mesir pasteen_US
dc.typearticleen_US
dc.relation.journalJournal of Food Agriculture & Environmenten_US
dc.contributor.departmentTurizm İşletmeciliği ve Otelcilik Yüksekokuluen_US
dc.identifier.volume8en_US
dc.identifier.issue2en_US
dc.identifier.startpage227en_US
dc.identifier.endpage231en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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