Figure 2From: Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours SDS-PAGE patterns of the samples M: Marker, Y: Yoghurt, 1: glutenin fractions of WF, 2: WFT day 0, 3: WFT day 1, 4: WFT day 2, 5: WFT day 3, 6: WWF, 7: WWFT day 0, 8: WWFT day 1, 9: WWFT day 2, 10: WWFT day 3. Back to article page