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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| 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 |