Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

AY Tamime, DD Muir, MNI Barclay, M Khaskheli, D McNulty

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)
Original languageEnglish
Pages (from-to)319 - 326
Number of pages8
JournalFood Research International
Volume30 (5)
Publication statusFirst published - 1997

Bibliographical note

644006

Keywords

  • Burghol
  • Compositional quality
  • Food
  • Food quality
  • Kishk
  • Sensory properties

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