has been cited by the following article(s):
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[1]
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Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics
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Nabulsi… - International Dairy …,
2023 |
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[2]
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Traditional fermented dairy products in southern Mediterranean countries: from tradition to innovation
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Fermentation,
2022 |
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[3]
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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation. Fermentation 2022, 8, 743
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2022 |
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[4]
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THE BACTERIOLOGICAL QUALITY AND SAFETY OF HOMEMADE YOGHURT (ERGO) FROM RESTURANTS AND CAFTERIAS IN BAHIR DAR TOWN
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Thesis,
2018 |
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[5]
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Essai d'optimisation du procédé de fabrication de la poudre de kishk libanais: conséquences sur les propriétés physicochimiques, microbiologiques, rhéologiques et …
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2016 |
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[6]
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Comparative Analysis of Microbial Load of Commercially Prepared and Traditionally Homemade Yoghurt (Ergo) Retailed in Addis Ababa
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Advances in Life Sciences,
2015 |
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[7]
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Enhancing the vegan diet at Rush University Medical Center
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ProQuest Dissertations Publishing,
2015 |
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[8]
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Caractérisation physio-chimique, microbiologique et sensorielle du Kishk libanais.
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2012 |
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[1]
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Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder
Journal of Applied Food Technology,
2025
DOI:10.17728/jaft.29998
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[2]
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Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics
International Dairy Journal,
2023
DOI:10.1016/j.idairyj.2023.105614
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[3]
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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation
Fermentation,
2022
DOI:10.3390/fermentation8120743
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