Impacts of Adding Rye, Sorghum and Their Mixtures on the Quality of Untraditional Egyptian Kishk
Jehan B. Ali, T. T. El-Sisy & A. F. Abdel-Salam · European Journal of Nutrition & Food Safety · 2020
Kishk is a dried mixture of fermented milk and cereal, widely consumed in Upper Egypt. The aim of this study was to study the effect of rye, sorghum with wheat grains compared with traditional wheat kishk (control) on physical properties, chemicals composition, microbiological an...
Open access
Research Article
10.9734/ejnfs/2020/v12i230193