Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics
Lejaniya Abdul Kalam Saleena, Pui Liew Phing, Ren‐You Gan, Anas A. Al‐Nabulsi, Tareq M. Osaili, Afaf Kamal‐Eldin, Mutamed Ayyash
Topics & Concepts
KefirMiddle EastBusinessProduction (economics)Fermentation in food processingHealth benefitsBiotechnologyProbioticFermented milk productsFood productsQuality (philosophy)FlavourFood scienceNatural resource economicsGeographyBiologyEconomicsBacteriaTraditional medicineMedicineLactic acidArchaeologyMacroeconomicsEpistemologyGeneticsPhilosophyProbiotics and Fermented FoodsAnimal Diversity and Health StudiesMeat and Animal Product Quality