MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF KISHK FERMENTATION 2- EGYPTIAN SEIDI KISHK
Functional dairy foods have undergone a major leap inrecent years, so emerging evidence on the protective role ascribedto fermented dairy products and specifically the traditionaloriginal products as kishk which is a typical popular native foodin Egypt and Middle East. It is made from laban zeer and...
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| Main Author: | |
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| Format: | Artigo |
| Language: | Árabe |
| Published: |
Fayoum University, Faculty of Agriculture
2006-01-01
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| Series: | Fayoum Journal of Agricultural Research and Development |
| Subjects: | |
| Online Access: | https://fjard.journals.ekb.eg/article_197576_75478363a77ba72ff0d7e57d13a7e95b.pdf |
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