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Challenges and opportunities in the value chain of “kishek” : the case of rural women producers in the Shouf Caza, Lebanon -
Abi Mosleh, Farah Hafez,
(
2017
)
Comparison of in vitro availability of selected minerals and sensory properties of whole wheat and burghul-based kishk. - by Celine Halim Melki
Melki, Celine Halim
(
1995
)
The effect of storage on sensory properties and oxidative rancidity of Kishk prepared from cow's, goat's and sheep's milk - by Maher Merhi
Merhi, Maher
(
1994
)
Optimization of in vitro availability of selected minerals and acceptability of Kishk by response surface methodology - Nada Youssef Sabra
Sabra, Nada Youssef
(
1994
)
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Author
Abi Mosleh, Farah Hafez, (1)
Melki, Celine Halim (1)
Merhi, Maher (1)
Sabra, Nada Youssef (1)
Subject
Kishk. (4)
Burghul. (1)
Cooking, Lebanese. (1)
Dairy products -- Sensory evaluation. (1)
Food -- Mineral content. (1)
Goat milk. (1)
Rancidity. (1)
Response surfaces (Statistics). (1)
Rural women -- Lebanon -- Chouf -- Economic conditions. (1)
Rural women -- Lebanon -- Chouf -- Social conditions. (1)
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Date Issued
2010 - 2017 (1)
1994 - 1999 (3)
Has File(s)
Yes (4)