Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks

Journal of the Saudi Society of Agricultural Sciences

Volumn 10, Issue 2, 2011, Pages 101-107

  Shori, A B ^a   Baba, A S ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant capacity; Camel milk; Cinnamomum verum; Cow milk; Amylase; Glucosidase

Indexed keywords

EID: 84988545954     PISSN: 1658077X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jssas.2011.04.005     Document Type: Article

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