A Turkish cheese-based dessert

Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/28615

Title:	A Turkish cheese-based dessert
Authors:	Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. Akpınar, Arzu Bayizit Özcan, Tülay Yılmaz, Lütfiye Ersan AAG-8194-2021 AAF-3213-2020 12545580300 25926089700 35750795400
Keywords:	Mustafakemalpasa Traditional Dessert Cheese Heat Environmental sciences & ecology Semolina
Issue Date:	Aug-2010
Publisher:	Cientific Issues Natl Centre Agrarian Sciences
Citation:	Bayizit, A. A. vd. (2010). "A Turkish cheese-based dessert". Bulgarian Journal of Agricultural Science, 16(4), 493-499.
Abstract:	Mustafakemalpasa (cheese) dessert is a traditional dessert, prepared with sugar syrup, mainly consumed in western parts of Turkey. The dessert is made from fresh unsalted cheese (40-70%), semolina flour (40-50%), baking powder and eggs. The shelf life of the dessert packed in polyethylene bags varies according to being single- or double-baked, the process applied to decrease moisture content, and thus water activity, from 3 days up to 6 months at room temperature.
URI:	https://www.agrojournal.org/16/04-12-10.pdf http://hdl.handle.net/11452/28615
ISSN:	1310-0351
Appears in Collections:	Scopus Web of Science

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