Coskun F. Microbiological Quality and Sensory Properties of Tarhanas Produced by Addition Saccharomyces cerevisiae and Sourdough as Starter Culture after Different Fermentation Periods. ctfs-v1 [Internet]. 18Oct.2019 [cited 5Jun.2026];:49-6. Available from: https://stm1.bookpi.org/index.php/ctfs-v1/article/view/489