2021-09-092021-09-092006Tamer, C. E. vd. (2006). ''A traditional Turkish beverage: Salep''. Food Reviews International, 22(1), 43-50.8755-91291525-6103https://doi.org/10.1080/87559120500379902https://www.tandfonline.com/doi/full/10.1080/87559120500379902http://hdl.handle.net/11452/21801Salep is produced from tubers of orchids that grow naturally in various regions of Turkey. It constitutes the raw material of a traditional Turkish beverage and is used for giving hardness and elasticity to Kahramanmaras-type of ice cream. Salep also is used as a raw material for some drugs. Botanists have reported that continuous and uncontrolled harvesting causes some orchid species to decrease to a critical level. For this reason, exportation of salep was prohibited by the Turkish Ministry of Agriculture and Rural Affairs.eninfo:eu-repo/semantics/closedAccessFood science & technologyNutrition & dieteticsTraditional Turkish beverageSalepOrchidaceaeFiberDiseaseGlucomannanKonjac-mannanBiodiversityElasticityAgriculture and ruralCritical levelIce creamsTurkishsBeveragesReview0002345450000032-s2.0-309444414664350221Food science & technologyNutrition & dietetics(1-6)-alpha-glucomannan; Starches; Viscosity