University of Khartoum

Quality Evaluation of Set Yogurt Manufactured from Camel Milk Fortified with Soy Milk

Quality Evaluation of Set Yogurt Manufactured from Camel Milk Fortified with Soy Milk

Show full item record

Title: Quality Evaluation of Set Yogurt Manufactured from Camel Milk Fortified with Soy Milk
Author: Salih, Mohamed Eissa Abd elrhman
Abstract: Camel milk is generally opaque-white, has a sweet and sharp taste, and can sometimes be salty. If compared to cow’s milk it has greater contents of vitamin C, B3 (Mehaia, 1994 and Farah et al., 1991), ash, ((sodium, potassium, phosphorus, zinc, iron and manganese)) (Gorban and Izzeldin, 1997).
URI: http://khartoumspace.uofk.edu/123456789/24342
Date: 2015


Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account