University of Khartoum

Chemical and Microbiological Characteristics of Plain Yoghurt Manufactured by Traditional Plants

Chemical and Microbiological Characteristics of Plain Yoghurt Manufactured by Traditional Plants

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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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