id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fsns-1619	Akan, Lale Sariye	Production and Characteristics of a Traditional Food: Molasses (Pekmez)	2018	8	.pdf	application/pdf	2984	184	62	According to the Turkish Standards Institute (TS 3792), grape molasses are defined as a product that is produced by the addition of dark-matter substances obtained by vacuum or lightening according to the method of the present invention, without reducing the acidity of fresh or raisin syrup, or by reducing the acidity with calcium carbonate (Tetik et al., 2010; Türkben et al., 2010). Table 1 shows the chemical and microbiological properties of grape molasses according to TS3792 (TSE, 1989).	cache/fsns-1619.pdf	txt/fsns-1619.txt
