Suitability of camel milk for making yogurt
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-015-0078-z.pdf
Reference24 articles.
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3. Elagamy EI. Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: A comparison with cow's and buffalo milk proteins. Food Chem. 68: 227–232 (2000)
4. Hashim IB, Khalil AH, Habib H. Quality and acceptability of a settype yogurt made from camel milk. J. Dairy Sci. 92: 857–862 (2009)
5. Abdelgadir WS, Ahmed TK, Dirar HA. The traditional fermented milk products of the Sudan. Int. J. Food Microbiol. 44: 1–13 (1998)
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