Scopus
YÖKSİS ISSN Eşleşti
SJR Q3
A traditional helva in Turkey: Koz helva
Journal of Food Agriculture and Environment · Ocak 2010
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2010 ISSN: 14590255 SCI-Expanded 3 atıf
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Effects of different rooting media and auxin treatments on the rooting ability of Rupestris du Lot Vitis rupestris rootstock cuttings
2004 ISSN: 1459-0255 SCI
Dr. Öğr. Üyesi NAMIK KEMAL YÜCEL →
A Traditional Helva in Turkey Koz Helva
2010 ISSN: 1459-0255 SCI-Expanded 2 atıf
Prof. Dr. NAZAN AKTAŞ →
Makale Bilgileri
ISSN14590255
Yayın TarihiOcak 2010
Cilt / Sayfa8 · 213-215
Scopus ID2-s2.0-77952816600
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.
Yazarlar (2)
1
Nazan Aktas
2
Muhammet Ali Cebirbay
Anahtar Kelimeler
Helva
Helva process
Koz helva
Traditional food
Turkish helva
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food, Agriculture and Environment (discontinued)
Q3
SJR Skoru0,152
H-Index49
YayıncıWFL Publisher Ltd.
ÜlkeFinland
Environmental Science (miscellaneous) (Q3)
Agricultural and Biological Sciences (miscellaneous) (Q4)
Food Science (Q4)
Metrikler
2
Atıf
2
Yazar
5
Anahtar Kelime