Acidity, microbial, organic and free amino acids development during fermentation of skimmed milk, Kishk
- 1 January 1992
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 43 (4) , 265-269
- https://doi.org/10.1016/0308-8146(92)90210-s
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive ValueJournal of Food Science, 1981
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- Fermented foods in common use in Egypt I. The nutritive value of kishkJournal of the Science of Food and Agriculture, 1973
- Carboxylic acid patterns in Ogi fermentationJournal of the Science of Food and Agriculture, 1972