Processing, composition and sensory characteristic of yoghurt made from camel milk and camel-sheep milk mixtures

Small Ruminant Research

Volumn 136, Issue , 2016, Pages 109-112

  Ibrahem, Shimaa A ^a   El Zubeir, Ibtisam E M ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Camel milk; Composition; Sensory evaluation; Sheep milk; Starter culture; Yoghurt processing

Indexed keywords

EID: 84962013753     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2016.01.014     Document Type: Article

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