HIGHLIGHTS
- who: Reine Abi Khalil from the Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut, Lebanon , Toulouse, France have published the research: Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product, in the Journal: (JOURNAL)
- what: In this study 20 samples of labneh Ambaris all produced by spontaneous fermentation were studied. In a more global perspective and to preserve this sustainable food product, this study aims to provide the first overall characterization of the Lebanese labneh Ambaris, produced by spontaneous fermentations (no starter . . .
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