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Cited article:
Adnan Y. Tamime, Margaret N.I. Barclay, Ryszard Amarowicz, David McNulty
Lait, 79 3 (1999) 317-330
Accepted: 1998-11-24
This article has been cited by the following article(s):
Nutraceutical Food Based on Cereal and Probiotic Fermented Milk
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DOI: 10.3923/ijds.2017.377.384
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Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food
Wafaa K. Bahgaat and Salem Abd El Ghani
American Journal of Food Technology 12 (1) 43 (2017)
DOI: 10.3923/ajft.2017.43.50
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Antimicrobial Activity of Lactobacillus Isolated From Kashk-e Zard and Tarkhineh, Two Iranian Traditional Fermented Foods
Zohreh Mashak
International Journal of Enteric Pathogens In Press (In Press) (2016)
DOI: 10.17795/ijep34692
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Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food
Mustafa Erbaş, M. Kemal Uslu, M. Ozgun Erbaş and Muharrem Certel
Journal of Food Composition and Analysis 19 (4) 294 (2006)
DOI: 10.1016/j.jfca.2004.12.002
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Tamime and Robinson's Yoghurt
A.Y. Tamime and R.K. Robinson
Tamime and Robinson's Yoghurt 348 (2007)
DOI: 10.1533/9781845692612.348
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An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region
Christelle Salameh, Sylvie Banon, Chadi Hosri and Joël Scher
Food Reviews International 32 (3) 256 (2016)
DOI: 10.1080/87559129.2015.1075210
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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)
DOI: 10.4236/fns.2016.713116
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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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Functional probiotic quinoa camel milk kishk
Hagar S. Abd‐Rabou, Mohamed G. Shehata, Sobhy A. El Sohaimy and Sameh A. Awad
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DOI: 10.1111/jfpp.14681
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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
LWT - Food Science and Technology 33 (6) 452 (2000)
DOI: 10.1006/fstl.2000.0687
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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)
DOI: 10.1002/fsn3.1226
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Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture
Christelle Salameh, Joël Scher, Jeremy Petit, et al.
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DOI: 10.1016/j.powtec.2016.01.040
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Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites
Ashwini V Shevade, Yvonne C O'Callaghan, Deirdre Kennedy, et al.
Journal of the Science of Food and Agriculture 99 (6) 3097 (2019)
DOI: 10.1002/jsfa.9523
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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)
DOI: 10.1006/fstl.2000.0686
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Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup
Mustafa Erbaş, Muharrem Certel and Mustafa Kemal Uslu
LWT - Food Science and Technology 38 (4) 409 (2005)
DOI: 10.1016/j.lwt.2004.06.009
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Geographical differentiation of traditional Iranian dried kashk based on gross composition, fatty acids, elements, free amino acids and vitamins
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International Dairy Journal 140 105597 (2023)
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