Title: | Chemical and Microbiological Characteristics of Plain Yoghurt Manufactured by Traditional Plants |
Author: | Humida, Wafa Ahmed Goumaa |
Abstract: | Fermented foods are of great significance since they provide and preserve vast quantities of nutritious foods in a wide diversity of flavors, aromas and textures, which enrich the human diet. Over 3500 traditional fermented foods exist world wide, which were developed as a means of preserving nutrients (Khurana et al., 2007). |
URI: | http://khartoumspace.uofk.edu/123456789/24374 |
Date: | 2015 |
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