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Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food

“Yellow curd” (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local markets of Sistan a...

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Detalles Bibliográficos
Autores principales: Pakroo, Shadi, Tarrah, Armin, da Silva Duarte, Vinícius, Corich, Viviana, Giacomini, Alessio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693697/
https://www.ncbi.nlm.nih.gov/pubmed/33114666
http://dx.doi.org/10.3390/microorganisms8111658