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A traditional Turkish beverage shalgam manufacturing technique and nutritional value


A traditional Turkish beverage shalgam manufacturing technique and nutritional value



Journal of Food, Agriculture and Environment 6(3-4): 31-34



ISSN/ISBN: 1459-0263

Turnip is a vegetable that has a high nutritional value, aroma and flavor. It can be utilized in many forms. One of the most consumed forms of turnip is the traditional Turkish fermented vegetable juice which is called "shalgam (salgam)". Purple carrot, bulgur flour, sourdough, salt, turnip and water are used for shalgam production. Its nutritional value results from the raw-materials, and some compounds formed during the fermentation.

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Accession: 029821392

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