A Traditional Helva in Turkey: Koz Helva
Yükleniyor...
Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wfl Publ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to record the ingredients, recipe and production stages of koz helva, and to make it known internationally. The qualitative research method was used in the study and the data were collected in the Western Black Sea Region in Turkey. The components of helva were sugar, drinking water, Radix saponariae Albae sive L. root extract, sour salt and walnut. In production phase of koz helva production, some similarities and differences were found between the traditional and industrial production methods. The standard recipes be determined, and research-development activities be held to put this traditional product into international food market.
Açıklama
Anahtar Kelimeler
Helva, Turkish helva, Koz helva, Traditional food, Helva process
Kaynak
Journal of Food Agriculture & Environment
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
8
Sayı
2
Künye
Aktaş, N., Cebirbay, M. A., (2010). A Traditional Helva in Turkey: Koz Helva. Journal of Food Agriculture & Environment, 8(2), 213-215.
