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Cited article:

Geographical differentiation of traditional Iranian dried kashk based on gross composition, fatty acids, elements, free amino acids and vitamins

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Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk

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Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends

Ashwini V. Shevade, Yvonne C. O'Callaghan, Nora M. O'Brien, Thomas P. O'Connor and Timothy P. Guinee
Food Science & Nutrition 7 (11) 3681 (2019)

Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites

Ashwini V Shevade, Yvonne C O'Callaghan, Deirdre Kennedy, Nora M O'Brien, Tom P O'Connor and Timothy P Guinee
Journal of the Science of Food and Agriculture 99 (6) 3097 (2019)

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Ashwini Shevade, Yvonne O’Callaghan, Nora O’Brien, Tom O’Connor and Timothy Guinee
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Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food

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American Journal of Food Technology 12 (1) 43 (2017)

Nutraceutical Food Based on Cereal and Probiotic Fermented Milk

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An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region

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

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Food and Nutrition Sciences 07 (13) 1262 (2016)

Antimicrobial Activity of Lactobacillus Isolated From Kashk-e Zard and Tarkhineh, Two Iranian Traditional Fermented Foods

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International Journal of Enteric Pathogens In Press (In Press) (2016)

Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture

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Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food

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Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup

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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)

Effect of Processing Conditions and Raw Materials on the Properties of Kishk 2. Sensory Profile and Microstructure

D.D Muir, A.Y Tamime and M Khaskheli
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