Kishek is a traditional preserve or mouneh produced in the Lebanese rural areas. It is processed from burghol (cracked wheat) with fermented milk or laban (yogurt) from cows or goats. It is mainly processed by women in ...
The effect of substituting whole wheatmeal for burghul in the formulation of kishk, on the in vitro availability of Ca, Fe, Mg, and Zn, and the changes in the levels of phytic acid and phytase during fermentation were ...
Kishk, a traditional fermented milk and parboiled wheat mixture was prepared from cow's, goat's and sheep's milk. The objective of the present work was to establish an objective method to evaluate oxidative rancidity in ...
Response surface methodology was utilized to analyze the effects of strained yoghurt (labneh), the time and temperature of fermentation on the acceptability and the HCl-extractability of calcium, phosphorus, iron, copper ...