Figure 3From: Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours SDS-PAGE patterns of the gliadin and prolamin fractions. M: Marker, Y: Yoghurt, 1: 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, 11: CF, 12:CT day 0, 13: CT day 1, 14: CT day 2, 15: CT day 3.Back to article page