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All issues Lait, 79 4 (1999) 449-456 Article references

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Cited article:

Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics

Lejaniya Abdul Kalam Saleena, Pui Liew Phing, Ren-You Gan, Anas Al-Nabulsi, Tareq Osaili, Afaf Kamal-Eldin and Mutamed Ayyash
International Dairy Journal 141 105614 (2023)
https://doi.org/10.1016/j.idairyj.2023.105614

Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials

Mohamed G.E. Gadallah and Mohamed F.Y. Hassan
Journal of the Saudi Society of Agricultural Sciences 18 (1) 95 (2019)
https://doi.org/10.1016/j.jssas.2017.02.003

Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso

Abel Tankoano, Michel Bakar Diop, Hagrétou Sawadogo-Lingani, et al.
Advances in Microbiology 09 (04) 343 (2019)
https://doi.org/10.4236/aim.2019.94020

Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)

Mohamed M. Abd El-Razik, Mohamed F. Y. Hassan and Mohamed G. E. Gadallah
Food and Nutrition Sciences 07 (13) 1262 (2016)
https://doi.org/10.4236/fns.2016.713116

The Impact of Kishk Components on the Physiochemical and Sensory Properties of Kishk

Mohammad Zainulabiden, Tara Ahmed and Awaz Rostam
Journal of Zankoy Sulaimani - Part A 17 (4) 27 (2015)
https://doi.org/10.17656/jzs.10422

Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

A. k. Singh, Jagbir Rehal, Amarjeet Kaur and Gagan Jyot
Critical Reviews in Food Science and Nutrition 55 (11) 1575 (2015)
https://doi.org/10.1080/10408398.2012.706661

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

Noreddine Benkerroum
Comprehensive Reviews in Food Science and Food Safety 12 (1) 54 (2013)
https://doi.org/10.1111/j.1541-4337.2012.00215.x

Antimicrobial resistance and pathogenicity ofEscherichia coliisolated from common dairy products in the Lebanon

I. Saleh, O. Zouhairi, N. Alwan, et al.
Annals of Tropical Medicine & Parasitology 103 (1) 39 (2009)
https://doi.org/10.1179/136485909X384965

Antimicrobial resistance of Listeria monocytogenes isolated from dairy-based food products

Steve Harakeh, Imane Saleh, Omar Zouhairi, et al.
Science of The Total Environment 407 (13) 4022 (2009)
https://doi.org/10.1016/j.scitotenv.2009.04.010

Effect of Processing Conditions and Raw Materials on the Properties of Kishk 1. Compositional and Microbiological Qualities

A.Y Tamime, D.D Muir, M Khaskheli and M.N.I Barclay
LWT - Food Science and Technology 33 (6) 444 (2000)
https://doi.org/10.1006/fstl.2000.0686

Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

A.Y Tamime, D.D Muir, M.N.I Barclay, M Khaskheli and D McNulty
Food Research International 30 (5) 319 (1997)
https://doi.org/10.1016/S0963-9969(97)00055-0