Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product
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DOI: 10.1007/s13197-021-05110-8
Abstract: Quinoa is gaining more attention throughout the world because of its high nutritional, antioxidant and antimicrobial impacts. This study aimed to develop a novel functional Kishk prepared from wheat burghul replacement with quinoa seeds at… read more here.
Keywords: fermented dairy; evaluation; kishk; quinoa kishk ... See more keywords