Araştırma Makalesi
BibTex RIS Kaynak Göster

As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee

Yıl 2019, Cilt: 7 Sayı: 1, 239 - 247, 31.01.2019
https://doi.org/10.29130/dubited.435752

Öz

It is generally preferred to use of plant species that have a natural spread in a region as a beverage. It is known that, different plants are used in making herbal coffee in our country. Especially in times of war and for economical reasons, it was not possible for our people to reach a cup of coffee made from coffee beans, and in such cases it was tried to benefit from different plants. Chickpea (Cicer arietinum L., known as “nohut” in Turkish), which is a member of the Fabaceae family, is one of the most important legumes as a source of vegetable protein and one of those herbal coffees. In this study we compiled the information we obtained about chickpea coffee such as how to make it, how to serve it and its features etc. in Işıkeli village of Biga (Çanakkale). We believe that, this study will contribute to the survival of the chickpea coffee tradition as the traditional usage of chickpea is about to disappear nowadays.

Kaynakça

  • [1] F. Altay, F. Karbancıoglu-Güler, C. Daskaya-Dikmen and D. Heperkan, “A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics,” Int J Food Microbiol, vol. 167, pp. 44-56, 2013.
  • [2] T.H. Gadaga, A.N. Mutukumira, J.A. Narvhus and S.B. Feresu, “A review of traditional fermented foods and beverages of Zimbabwe,” Int J Food Microbiol, vol. 53, pp. 1-11, 1999.
  • [3] S.S. Kanwar, M.K. Gupta, C. Katoch and P. Kanwar, “Cereal based traditional alcoholic beverages of Lahaul and Spiti area of Himachal Pradesh,” Indian J Tradit Knowle, vol. 10, no. 2, pp. 17-24, 2011.
  • [4] Savitri and T.C. Bhalla, “Traditional food and beverages of Himachal Pradesh,” Indian J Tradit Knowle, vol. 6, no. 1, pp. 17-24, 2007.
  • [5] R. Sõukand, A. Pieroni, M. Biró, A. Dénes, Y. Dogan, A. Hajdari, R. Kalle, B. Reade, B. Mustafa, A. Nedelcheva, C.L. Quave and L. Łuczaj, “An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe,” J Ethnopharmacol, vol. 170, pp. 284-296, 2015.
  • [6] H. Desmet-Grégoire, “Giriş”, Doğu’da kahve ve kahvehaneler, Eds: Hélène Desmet-Grégoire, François Georgeon, Translators: Meltem Atik, Esra Özdoğan, İstanbul, Yapı Kredi Yayınları, 1999.
  • [7] K.F. Kıple, Gezgin Şölen, Translator: Nurettin Elhüseyni, İstanbul, Yapı Kredi Yayınları, 2010.
  • [8] H. E. Deniş, “Coffeehouses in the Ottoman and the republic period: Review of social and political life,” Akademik Bakış Dergisi, vol. 27, pp. 1-16, 2011.
  • [9] A. Saraçgil, Kahvenin İstanbul’a girişi (16. ve 17. yüzyıllar), Doğuda kahve ve kahvehaneler, Eds: Hélène Desmet-Grégoire, François Georgeon, Translators: Meltem Atik, Esra Özdoğan, İstanbul, Yapı Kredi Yayınları, 1999.
  • [10] B. Yılmaz, N. Acar-Tek and S. Sözlü, “Turkish cultural heritage: A cup of coffee,” J Ethn Foods, vol. 4, pp. 213-220, 2017.
  • [11] K. Ulusoy, “Coffee and coffeehouse culture in Turkish society (A verbal culture and social environmental education study),” Milli Folklor, vol. 89, pp. 159-169, 2011.
  • [12] R.H. Cheney, “The Biology and Economics of the Beverage Industry,” Econ Bot, vol. 1, pp. 243-275, 1947.
  • [13] C. Guarino, L.D. Simone and S. Santoro, “Ethnobotanical study of the Sannio area, Campania, Southern Italy,” Ethnobotany Research & Applications, vol. 6, pp. 255-317, 2008.
  • [14] H. Shewayrga and P.A. Sopade, “Ethnobotany, diverse food uses, claimed health benefits and implications on conservation of barley landraces in North Eastern Ethiopia highlands,” J Ethnobiol Ethnomed, vol. 7, no. 19, pp. 1-15, 2011.
  • [15] T.A. Alalwan, Q.A. Madeel and L. Al-Sarhani, “Traditional plant-based foods and beverages in Bahrain,” J of Ethn Foods, vol. 4, pp. 274-283, 2017.
  • [16] M. Akgül, S. Şen, S. Ateş, S. Korkut and Ü. Karagöz, “Evaluation possibilities of some forest by products in Antalya-Alanya district,” Internatioal Non-wood Forest Products Symposium, Trabzon-Turkey, 2006, pp. 722-729.
  • [17] V. Altay and F. Karahan, “An ethnobotanical study about plants in Tayfur Ata Sokmen Campus (Antakya-Hatay) and its environs,” The Black Sea Journal of Sciences, vol. 2, no. 7, pp. 13-28, 2012.
  • [18] T. Baytop, Türkçe Bitki Adları Sözlüğü, Ankara, Türk Dil Kurumu Yayınları: 578, 1997.
  • [19] T. Baytop, Türkiye’de Bitkiler ile Tedavi Geçmişte ve Bugün, İstanbul, Nobel Tıp Kitabevleri, 1999.
  • [20] Z.F. Ertuğ, “Bodrum Yöresinde Halk Tıbbında Yararlanılan Bitkiler,” 14. Bitkisel İlaç Hammaddeleri Toplantısı, Eskişehir, 2002, pp. 76-93.
  • [21] I.E. Orhan, F.S. Senol, A.R. Gulpınar, N. Sekeroglu, M. Kartal, B. Sener, “Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses,” Food Chem, vol. 130, pp. 882-888, 2012.
  • [22] S.S. Secilmis, D. Kocak Yanık and F. Gogus, “Processing of a novel powdered herbal coffee (Pistacia terebinthus L. Fruits Coffee) and its sensorial properties,” J Food Sci Technol, vol. 52, no. 7, pp. 4625-4630, 2015.
  • [23] N. Sekeroglu, F.S. Senol, I.E. Orhan, A.R. Gulpinar, M. Kartal and B. Sener, “In vitro prospective effects of various traditional herbal coffees consumed in Anatolia linked to neurodegeneration,” Food Res Int, vol. 45, pp. 197-203, 2012.
  • [24] M. Üçer, “Sivas yöresinde yerel bitkilerden yapılan ilaçlar,” Bitkiler İle Tedavi Sempozyumu, 5-6 Haziran 2010, İstanbul, 2011, pp. 29-42.
  • [25] A. Baytop, Farmasötik Botanik Ders Kitabı, İstanbul, İstanbul Üniversitesi Yayınları: 3637, 1996.
  • [26] N. Yabancı, “Effects of Inulin and Oligofructoses on human health and nutrition,” Akademik Gıda, vol. 8, no. 1, pp. 49-54, 2011.
  • [27] G. Ladizinsky and S. Abbo, “The Annual Species of the Cicer Genus”, in The Search for Wild Relatives of Cool Season Legumes, Springer Briefs in Plant Science. Springer, 2015, pp. 29.
  • [28] M. Öztürk, “Cicer”, in Türkiye Bitkileri Listesi (Damarlı Bitkiler) (Eds: Güner, A., Aslan, S., Ekim, T., Vural, M., Babaç, M.T.). Nezahat Gökyiğit Botanik Bahçesi ve Flora Araştırmaları Derneği Yayını, İstanbul, 2012, pp. 457-458.
  • [29] Y. Coşkuner and E. Karababa, “Leblebi: A roasted chickpea product as a traditional Turkish snack food,” Food Rev Int, vol. 20, no. 3, pp. 257-274, 2004.
  • [30] P.W.J. Taylor and R. Ford, “Chickpea (Chapter 6)”, in Genome Mapping and Molecular Breeding in Plants (Ed: Chittaranjan Kole), vol, 3, Berlin, Springer, 2007, pp. 109-121.
  • [31] P.B. Belino, E.T. Botangen, I.C. Gonzales, R. Fernando, F.R. Gonzales and H.L. Quindara, “Development of chickpea (Cicer arietinum L.) food products and its benefits to human nutrition,” Int J Chemical, Environmental and Biological Sciences, vol. 3, no. 1, pp. 1-4, 2015.
  • [32] A.K. Jukanti, P.M. Gaur, C.L.L. Gowda and R.N. Chibbar, “Nutritional quality and health benefits of chickpea (Cicer arietinum L.): A review,” Br J Nutr, vol. 108, pp. 11-26, 2012.
  • [33] T.K. Lim, “Cicer arietinum (chapter)”, in Edible Medicinal and Non-Medicinal Plants; 2012, pp. 601-613.
  • [34] J.A. Wood and M.A. Grusak, “Nutritional value of chickpea (Chapter 5)”, in Chickpea breeding and management, Wallingford, UK, CAB International; 2007, pp. 101-142.
  • [35] Z. Erginkaya, E.Ü. Turhan and E.A. Özer, “The production of bread with chickpea ferment and dominant microflora,” J Agricultural Faculty of Uludag Univ, vol. 30, no. 1, pp. 89-99, 2016.
  • [36] H. Tangüler, “Traditional turkish fermented cereal based products: Tarhana, Boza and Chickpea bread,” Turk J Agriculture - Food Sci Technol, vol. 2, no. 3, pp. 144-149, 2014.
  • [37] E. Yücel, A.N. Özel and İ. Yücel Şengün, “The plants consumed as food in Kemaliye (Erzincan/Turkey) district and other typical foods in this region,” Biodicon, vol. 6, no. 2, pp. 34-44, 2013.
  • [38] V. Altay, F. Karahan, Y.B. Sarcan and A. İlçim, “An ethnobotanical research on wild plants sold in Kırıkhan district (Hatay/Turkey) herbalists and local markets,” Biodicon, vol. 8, no. 2, pp. 81-91, 2015.
  • [39] S.A. Sargın, E. Akçiçek and S. Selvi, “An ethnobotanical study of medicinal plants used by the local people of Alaşehir (Manisa) in Turkey,” J Ethnopharmacol, vol. 150, no. 3, pp. 860-874, 2013.
  • [40] A. Kahraman and A. Tatlı, “Local names and ethnobotanical features of some plants in Umurbaba mountain (Eşme-Uşak) and its vicinity,” The Herb J Systematic Bot, vol. 11, no. 2, pp. 147-154, 2004.
  • [41] E. Sezik, E. Yeşilada, G. Honda, Y. Takaishi, Y. Takeda, and T. Tanaka, “Traditional medicine in Turkey X. Folk medicine in Central Anatolia,” J Ethnopharmacol, vol. 75, pp. 95-115, 2001.
  • [42] E. Gürsu, Biga-Fotoğraf ve Belgelerle İlçemizi Tanıyalım, Biga Doğuş Gazetecilik Matbaacılık Yayıncılık Ltd. Şti., 2001.
  • [43] M.G. Mula, F.R. Gonzales, R.P. Mula, P.M. Gaur, I.C. Gonzales, W.D. Dar, J.E. Eusebio, and S.S.L. Ilao, Chickpea (Garbanzos): An emerging crop for the rainfed and dryland areas of the Philippines. Information Bulletin no. 88, Andhra Pradesh, India: International Crops Research Institute for the Semi-Arid Tropics; 2011.

Türkiye’de Yaşayan Bir Kültür Olarak Bitkisel Bir Kahve: Nohut Kahvesi

Yıl 2019, Cilt: 7 Sayı: 1, 239 - 247, 31.01.2019
https://doi.org/10.29130/dubited.435752

Öz

Genellikle yerel bir içecek olarak bir bölgede doğal yetişen bitki türlerinin kullanılması tercih edilir. Ülkemizde
bitkisel kahve yapımında farklı bitkilerin kullanıldığı bilinmektedir. Özellikle savaş zamanlarında ve ekonomik
nedenlerle, halkımızın kahve çekirdeklerinden yapılmış bir fincan kahveye ulaşması mümkün olmamış ve bu gibi
durumlarda farklı bitkilerden faydalanmaya çalışılmıştır. Fabaceae familyasının bir üyesi olan Nohut (Cicer
arietinum L.), bitkisel protein kaynağı olarak en önemli baklagillerden biridir ve bitkisel kahve yapımında
kullanılır. Bu çalışmada, Biga’nın (Çanakkale) Işıkeli köyünde nohut kahvesi hakkında elde edilen bilgiler ile nasıl
yapıldığı ve nasıl servis edildiği hakkındaki bilgiler derlenmiştir. Bu çalışma ile günümüzde geleneksel kullanımı
yok olmak üzere olan nohut kahvesi geleneğinin hayatta kalmasına katkıda bulunulacağı düşünülmüştür.

Kaynakça

  • [1] F. Altay, F. Karbancıoglu-Güler, C. Daskaya-Dikmen and D. Heperkan, “A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics,” Int J Food Microbiol, vol. 167, pp. 44-56, 2013.
  • [2] T.H. Gadaga, A.N. Mutukumira, J.A. Narvhus and S.B. Feresu, “A review of traditional fermented foods and beverages of Zimbabwe,” Int J Food Microbiol, vol. 53, pp. 1-11, 1999.
  • [3] S.S. Kanwar, M.K. Gupta, C. Katoch and P. Kanwar, “Cereal based traditional alcoholic beverages of Lahaul and Spiti area of Himachal Pradesh,” Indian J Tradit Knowle, vol. 10, no. 2, pp. 17-24, 2011.
  • [4] Savitri and T.C. Bhalla, “Traditional food and beverages of Himachal Pradesh,” Indian J Tradit Knowle, vol. 6, no. 1, pp. 17-24, 2007.
  • [5] R. Sõukand, A. Pieroni, M. Biró, A. Dénes, Y. Dogan, A. Hajdari, R. Kalle, B. Reade, B. Mustafa, A. Nedelcheva, C.L. Quave and L. Łuczaj, “An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe,” J Ethnopharmacol, vol. 170, pp. 284-296, 2015.
  • [6] H. Desmet-Grégoire, “Giriş”, Doğu’da kahve ve kahvehaneler, Eds: Hélène Desmet-Grégoire, François Georgeon, Translators: Meltem Atik, Esra Özdoğan, İstanbul, Yapı Kredi Yayınları, 1999.
  • [7] K.F. Kıple, Gezgin Şölen, Translator: Nurettin Elhüseyni, İstanbul, Yapı Kredi Yayınları, 2010.
  • [8] H. E. Deniş, “Coffeehouses in the Ottoman and the republic period: Review of social and political life,” Akademik Bakış Dergisi, vol. 27, pp. 1-16, 2011.
  • [9] A. Saraçgil, Kahvenin İstanbul’a girişi (16. ve 17. yüzyıllar), Doğuda kahve ve kahvehaneler, Eds: Hélène Desmet-Grégoire, François Georgeon, Translators: Meltem Atik, Esra Özdoğan, İstanbul, Yapı Kredi Yayınları, 1999.
  • [10] B. Yılmaz, N. Acar-Tek and S. Sözlü, “Turkish cultural heritage: A cup of coffee,” J Ethn Foods, vol. 4, pp. 213-220, 2017.
  • [11] K. Ulusoy, “Coffee and coffeehouse culture in Turkish society (A verbal culture and social environmental education study),” Milli Folklor, vol. 89, pp. 159-169, 2011.
  • [12] R.H. Cheney, “The Biology and Economics of the Beverage Industry,” Econ Bot, vol. 1, pp. 243-275, 1947.
  • [13] C. Guarino, L.D. Simone and S. Santoro, “Ethnobotanical study of the Sannio area, Campania, Southern Italy,” Ethnobotany Research & Applications, vol. 6, pp. 255-317, 2008.
  • [14] H. Shewayrga and P.A. Sopade, “Ethnobotany, diverse food uses, claimed health benefits and implications on conservation of barley landraces in North Eastern Ethiopia highlands,” J Ethnobiol Ethnomed, vol. 7, no. 19, pp. 1-15, 2011.
  • [15] T.A. Alalwan, Q.A. Madeel and L. Al-Sarhani, “Traditional plant-based foods and beverages in Bahrain,” J of Ethn Foods, vol. 4, pp. 274-283, 2017.
  • [16] M. Akgül, S. Şen, S. Ateş, S. Korkut and Ü. Karagöz, “Evaluation possibilities of some forest by products in Antalya-Alanya district,” Internatioal Non-wood Forest Products Symposium, Trabzon-Turkey, 2006, pp. 722-729.
  • [17] V. Altay and F. Karahan, “An ethnobotanical study about plants in Tayfur Ata Sokmen Campus (Antakya-Hatay) and its environs,” The Black Sea Journal of Sciences, vol. 2, no. 7, pp. 13-28, 2012.
  • [18] T. Baytop, Türkçe Bitki Adları Sözlüğü, Ankara, Türk Dil Kurumu Yayınları: 578, 1997.
  • [19] T. Baytop, Türkiye’de Bitkiler ile Tedavi Geçmişte ve Bugün, İstanbul, Nobel Tıp Kitabevleri, 1999.
  • [20] Z.F. Ertuğ, “Bodrum Yöresinde Halk Tıbbında Yararlanılan Bitkiler,” 14. Bitkisel İlaç Hammaddeleri Toplantısı, Eskişehir, 2002, pp. 76-93.
  • [21] I.E. Orhan, F.S. Senol, A.R. Gulpınar, N. Sekeroglu, M. Kartal, B. Sener, “Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses,” Food Chem, vol. 130, pp. 882-888, 2012.
  • [22] S.S. Secilmis, D. Kocak Yanık and F. Gogus, “Processing of a novel powdered herbal coffee (Pistacia terebinthus L. Fruits Coffee) and its sensorial properties,” J Food Sci Technol, vol. 52, no. 7, pp. 4625-4630, 2015.
  • [23] N. Sekeroglu, F.S. Senol, I.E. Orhan, A.R. Gulpinar, M. Kartal and B. Sener, “In vitro prospective effects of various traditional herbal coffees consumed in Anatolia linked to neurodegeneration,” Food Res Int, vol. 45, pp. 197-203, 2012.
  • [24] M. Üçer, “Sivas yöresinde yerel bitkilerden yapılan ilaçlar,” Bitkiler İle Tedavi Sempozyumu, 5-6 Haziran 2010, İstanbul, 2011, pp. 29-42.
  • [25] A. Baytop, Farmasötik Botanik Ders Kitabı, İstanbul, İstanbul Üniversitesi Yayınları: 3637, 1996.
  • [26] N. Yabancı, “Effects of Inulin and Oligofructoses on human health and nutrition,” Akademik Gıda, vol. 8, no. 1, pp. 49-54, 2011.
  • [27] G. Ladizinsky and S. Abbo, “The Annual Species of the Cicer Genus”, in The Search for Wild Relatives of Cool Season Legumes, Springer Briefs in Plant Science. Springer, 2015, pp. 29.
  • [28] M. Öztürk, “Cicer”, in Türkiye Bitkileri Listesi (Damarlı Bitkiler) (Eds: Güner, A., Aslan, S., Ekim, T., Vural, M., Babaç, M.T.). Nezahat Gökyiğit Botanik Bahçesi ve Flora Araştırmaları Derneği Yayını, İstanbul, 2012, pp. 457-458.
  • [29] Y. Coşkuner and E. Karababa, “Leblebi: A roasted chickpea product as a traditional Turkish snack food,” Food Rev Int, vol. 20, no. 3, pp. 257-274, 2004.
  • [30] P.W.J. Taylor and R. Ford, “Chickpea (Chapter 6)”, in Genome Mapping and Molecular Breeding in Plants (Ed: Chittaranjan Kole), vol, 3, Berlin, Springer, 2007, pp. 109-121.
  • [31] P.B. Belino, E.T. Botangen, I.C. Gonzales, R. Fernando, F.R. Gonzales and H.L. Quindara, “Development of chickpea (Cicer arietinum L.) food products and its benefits to human nutrition,” Int J Chemical, Environmental and Biological Sciences, vol. 3, no. 1, pp. 1-4, 2015.
  • [32] A.K. Jukanti, P.M. Gaur, C.L.L. Gowda and R.N. Chibbar, “Nutritional quality and health benefits of chickpea (Cicer arietinum L.): A review,” Br J Nutr, vol. 108, pp. 11-26, 2012.
  • [33] T.K. Lim, “Cicer arietinum (chapter)”, in Edible Medicinal and Non-Medicinal Plants; 2012, pp. 601-613.
  • [34] J.A. Wood and M.A. Grusak, “Nutritional value of chickpea (Chapter 5)”, in Chickpea breeding and management, Wallingford, UK, CAB International; 2007, pp. 101-142.
  • [35] Z. Erginkaya, E.Ü. Turhan and E.A. Özer, “The production of bread with chickpea ferment and dominant microflora,” J Agricultural Faculty of Uludag Univ, vol. 30, no. 1, pp. 89-99, 2016.
  • [36] H. Tangüler, “Traditional turkish fermented cereal based products: Tarhana, Boza and Chickpea bread,” Turk J Agriculture - Food Sci Technol, vol. 2, no. 3, pp. 144-149, 2014.
  • [37] E. Yücel, A.N. Özel and İ. Yücel Şengün, “The plants consumed as food in Kemaliye (Erzincan/Turkey) district and other typical foods in this region,” Biodicon, vol. 6, no. 2, pp. 34-44, 2013.
  • [38] V. Altay, F. Karahan, Y.B. Sarcan and A. İlçim, “An ethnobotanical research on wild plants sold in Kırıkhan district (Hatay/Turkey) herbalists and local markets,” Biodicon, vol. 8, no. 2, pp. 81-91, 2015.
  • [39] S.A. Sargın, E. Akçiçek and S. Selvi, “An ethnobotanical study of medicinal plants used by the local people of Alaşehir (Manisa) in Turkey,” J Ethnopharmacol, vol. 150, no. 3, pp. 860-874, 2013.
  • [40] A. Kahraman and A. Tatlı, “Local names and ethnobotanical features of some plants in Umurbaba mountain (Eşme-Uşak) and its vicinity,” The Herb J Systematic Bot, vol. 11, no. 2, pp. 147-154, 2004.
  • [41] E. Sezik, E. Yeşilada, G. Honda, Y. Takaishi, Y. Takeda, and T. Tanaka, “Traditional medicine in Turkey X. Folk medicine in Central Anatolia,” J Ethnopharmacol, vol. 75, pp. 95-115, 2001.
  • [42] E. Gürsu, Biga-Fotoğraf ve Belgelerle İlçemizi Tanıyalım, Biga Doğuş Gazetecilik Matbaacılık Yayıncılık Ltd. Şti., 2001.
  • [43] M.G. Mula, F.R. Gonzales, R.P. Mula, P.M. Gaur, I.C. Gonzales, W.D. Dar, J.E. Eusebio, and S.S.L. Ilao, Chickpea (Garbanzos): An emerging crop for the rainfed and dryland areas of the Philippines. Information Bulletin no. 88, Andhra Pradesh, India: International Crops Research Institute for the Semi-Arid Tropics; 2011.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Çağla Kızılarslan-hançer

Ece Sevgi

Muhammet Akkaya

Ernaz Altundağ-çakır

Yayımlanma Tarihi 31 Ocak 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 7 Sayı: 1

Kaynak Göster

APA Kızılarslan-hançer, Ç., Sevgi, E., Akkaya, M., Altundağ-çakır, E. (2019). As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, 7(1), 239-247. https://doi.org/10.29130/dubited.435752
AMA Kızılarslan-hançer Ç, Sevgi E, Akkaya M, Altundağ-çakır E. As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee. DÜBİTED. Ocak 2019;7(1):239-247. doi:10.29130/dubited.435752
Chicago Kızılarslan-hançer, Çağla, Ece Sevgi, Muhammet Akkaya, ve Ernaz Altundağ-çakır. “As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi 7, sy. 1 (Ocak 2019): 239-47. https://doi.org/10.29130/dubited.435752.
EndNote Kızılarslan-hançer Ç, Sevgi E, Akkaya M, Altundağ-çakır E (01 Ocak 2019) As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee. Düzce Üniversitesi Bilim ve Teknoloji Dergisi 7 1 239–247.
IEEE Ç. Kızılarslan-hançer, E. Sevgi, M. Akkaya, ve E. Altundağ-çakır, “As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee”, DÜBİTED, c. 7, sy. 1, ss. 239–247, 2019, doi: 10.29130/dubited.435752.
ISNAD Kızılarslan-hançer, Çağla vd. “As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee”. Düzce Üniversitesi Bilim ve Teknoloji Dergisi 7/1 (Ocak 2019), 239-247. https://doi.org/10.29130/dubited.435752.
JAMA Kızılarslan-hançer Ç, Sevgi E, Akkaya M, Altundağ-çakır E. As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee. DÜBİTED. 2019;7:239–247.
MLA Kızılarslan-hançer, Çağla vd. “As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, c. 7, sy. 1, 2019, ss. 239-47, doi:10.29130/dubited.435752.
Vancouver Kızılarslan-hançer Ç, Sevgi E, Akkaya M, Altundağ-çakır E. As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee. DÜBİTED. 2019;7(1):239-47.