Abstract
Turkey is very rich in terms of traditional foods because it has been affected by various cultures for many years. Turkey has various types of traditional foods which are rich in their phenolic compounds, vitamins, minerals, essential oils, etc. This chapter highlights the functional and nutritional properties of some examples of meat-based, dairy-based, legume-based, vegetable- and fruit-based Turkish traditional foods.
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Göğüş, F., Ötles, S., Erdoğdu, F., Özçelik, B. (2016). Functional and Nutritional Properties of Some Turkish Traditional Foods. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_6
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DOI: https://doi.org/10.1007/978-1-4899-7662-8_6
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