Open AccessImprovement of the Nutritional Value of Cereal Fermented Milk: 1- Soft Kishk Like
Author(s) -
Nassar Ks,
Sherif Shamsia,
Attia Ia
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000619
Subject(s) - food science , fermentation , value (mathematics) , fermented milk products , microbiology and biotechnology , biology , mathematics , statistics , lactic acid , genetics , bacteria