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- W2762316571 abstract "Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the sieve after breaking the outer shells of boiled dried wheat for processing), salt, water, purple carrot, turnip, and sometimes red beet is used. The traditional method of production can take 10–12 days. Commercial production takes 4–5 days. Shalgam is a probiotic food and a good source of nutrients. It helps regulate the pH of the digestive system. It contains β-carotene, group B vitamins, calcium, potassium, and iron. People also use it as a medicine because of its antiseptic agents. Shalgam consumption should be increased and become worldwide." @default.
- W2762316571 created "2017-10-20" @default.
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- W2762316571 date "2017-10-09" @default.
- W2762316571 modified "2023-10-03" @default.
- W2762316571 title "A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”" @default.
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- W2762316571 doi "https://doi.org/10.3390/beverages3040049" @default.
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