Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Obakeng Galeboe"'
Publikováno v:
International Journal of Food Studies, Vol 7, Iss 2 (2018)
The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed followin
Externí odkaz:
https://doaj.org/article/8aa33e975d1141268dbf2ef11106f5a3
Autor:
Waleed Al-Ansi, Obakeng Galeboe, Minping Wei, Amer Ali Mahdi, Hsu Mon Phyo, Weirong Yao, Zhou Yanyu, Abdur Rehman, Qais Ali Al-Maqtari
Publikováno v:
Phytochemistry Reviews. 21:1209-1246
The production of safe foods with little or no artificial preservatives is one of the foremost leading challenges for food manufacturing industries because synthetic antimicrobial agents and chemical food additives can cause severe negative effects o
Publikováno v:
International Journal of Food Studies, Vol 7, Iss 2 (2018)
The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed followin