• R. Ali
    (2016). Vol. 3

    Abstract
    Kishk is a popular traditional functional food in Egypt. This study was performed to investigate the effects of different levels of kishk as a dried fermented milk/whole wheat [...]

  • V. Karizaki
    (2016). Vol. 3

    Abstract
    Iranian national cuisine is very diverse and nutritious. A rice-based diet is commonly used by all people throughout the country. The current work aimed at documenting the [...]

  • C. Ng, S. Karim
    (2016). Vol. 3

    Abstract
    Nyonya cuisine echoes the cultural identity of the Peranakans, who are both Chinese and localized. Despite the fact that the food is much localized, its symbolism remains [...]

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