Chemical profiles of selected Jordanian foods / Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat.
This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region's historical foods and beverages and examined them w...
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Full Text (via Springer) |
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| Main Authors: | , , , |
| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer,
[2021]
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| Series: | SpringerBriefs in molecular science. Chemistry of foods.
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| Subjects: |
Table of Contents:
- Traditional Foods in Jordan
- From Meat Products to Dairy Foods
- Shaneenah, A Fermented Dairy Drink
- Chemical Features
- Rice and Lentils in Jordan
- Chemical Profiles of Rashoof and Mujaddara
- Chemical and Safety Evaluation of Kebab, including the Jordan Version
- Jordan Soft Cheeses
- Chemical Profiles
- A Jordanian Milk Pudding: Muhallabiaah.