The fermentation of trahanas: a milk-wheat flour combination
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01088482.pdf
Reference37 articles.
1. Van Veen AG, Steinkraus KH (1970) Nutrive value and wholesomeness of fermented foods. J Agr Food Chem 18: 576?578.
2. Alnoury FF, Duitscharver CL, deMan JM (1974) The use of pure cultures for the preparation of kushuk. Can Inst Food Sci Technol J 7: 228?229.
3. Hamad AM, Fields ML (1982) Preliminary evaluations of a new type of kishk made from whey. J Food Sci 47: 1140?142.
4. Kosikowski FV (1978) Cheese and Fermented Milk Foods. New York: Kosikowski and Ass.
5. Pederson CS (1971) Microbiology of Food Fermentations. Westport, CT: The AVI Publishing Co.
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