In vitro protein digestibility and content of thiamin and riboflavin in extruded tarhana, a traditional Turkish cereal food

alimentos alimentos fermentados cultured milk cultured products digestibilidad digestibility drying extrusion fermented foods food technology foods harina de trigo in vitro experimentation leche fermentada nutritive value productos products produit produit alimentaire proteine proteins riboflavin riboflavina riboflavine secado technologie alimentaire thiamin thiamine tiamina trigo turkey turquia turquie valeur nutritive valor nutritivo vitaminas vitamine vitamins wheat flour wheats yaourt yoghurt yogur