Literature DB >> 4764003

Fermented foods in common use in Egypt. I. The nutritive value of kishk.

S R Morcos, S M Hegazi, S T el-Damhougy.   

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Year:  1973        PMID： 4764003     DOI： 10.1002/jsfa.2740241002

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  4 in total

1.  Some important fermented foods of Mid-Asia, the Middle East, and Africa.

Authors:  C W Hesseltine
Journal:  J Am Oil Chem Soc       Date:  1979-03       Impact factor: 1.849

2.  Protein-rich food mixtures for feeding the young in Egypt. 1. formulation.

Authors:  S R Morcos; Z Elhawary; G N Gabrial
Journal:  Z Ernahrungswiss       Date:  1981-12

Review 3.  Lactic acid fermentation in the production of foods from vegetables, cereals and legumes.

Authors:  K H Steinkraus
Journal:  Antonie Van Leeuwenhoek       Date:  1983-09       Impact factor: 2.271

Review 4.  Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations.

Authors:  Folarin A Oguntoyinbo; Vincenzina Fusco; Gyu-Sung Cho; Jan Kabisch; Horst Neve; Wilhelm Bockelmann; Melanie Huch; Lara Frommherz; Bernhard Trierweiler; Biserka Becker; Nabil Benomar; Antonio Gálvez; Hikmate Abriouel; Wilhelm H Holzapfel; Charles M A P Franz
Journal:  Front Microbiol       Date:  2016-07-05       Impact factor: 5.640
  4 in total

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