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Mohammad Mohsenzadeh

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Open access Aug 2026

Metabolomic and microbiome analysis of Nanmas as a rare Yogurt‑like fermented dairy product with sourdough as a natural starter culture

Ancient inhabitants of Zagros used a unique method to produce a fermented dairy product similar to Yogurt (in the local dialect "Nanmas"), in which wheat sourdough served as a starter. This study scientifically investigated this product and compared it with commercial Yogurt. Comprehensive analysis of physicochemic...

Fatemeh Akbarnezhad, A. Salari, Mohammad Mohsenzadeh et al. · 0 citations

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