HIGHLIGHTS
- who: Mustapha Najib et al. from the UMET CNRS Laboratory, INRAE, UMR, UMET-PIHM, Lille University, Villeneuve d'Ascq have published the article: Qishta—A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures, in the Journal: Foods 2020, 9, 125 of /2020/
- what: This work aims to determine microbiological and chemical profile of this product . This latter is the main reason behind the addition of milk during the process; a low level of milk in the plate leads to an undesired burnt taste in the final product.
- how: The results showed that . . .
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