Hussein, Khadiga Ali; Alamin, Nusiba Kamal; Zaher, Fatima Mohamed
(Sudan University of Science and Technology, 2016-10-03)
In this study gum Arabic is analyzed for physical and chemical properties
, yoghurt was produced from cow milk without gum Arabic ( control) and
with added gum at 0.1, 0.3, and 0.5g/L. Then physicho-chemical and
sensory ...