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https://repository.sustech.edu/handle/123456789/19532| Title: | Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk |
| Authors: | E, Osman, S. O, Eisa M. M, Babiker T. |
| Keywords: | camel yoghurt storage composition organoleptic |
| Issue Date: | 22-Nov-2017 |
| Publisher: | Sudan University of Science and Technology |
| Citation: | E, Osman, S. . Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk \ Osman. S.E , Eisa.M.O , Babiker .T.M .- At The Third International Scientific Conference of Camel Research and Production.-In Khartoum University of Sudan Science and Technology.-21-23 Nov 2017.-Conference. |
| Abstract: | The present study was carried out to assess the chemical composition, organoleptic properties of yoghurt made from camel milk during storage period. Camel’s milk was obtained from Khartoum University farm. The milk was analyzed for titratable acidity, total solids, fat, protein, and ash contents. .............. |
| Description: | Conference |
| URI: | http://repository.sustech.edu/handle/123456789/19532 |
| Appears in Collections: | Conferences of Deanship of Scientific Research |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chemical and Sensory ... .pdf | Conferences | 45.77 kB | Adobe PDF | View/Open |
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