The effect of various stabilizers on physiochemical properties of camel milk yoghurt

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages: 15-24
Authors:
Salah Ahmed Abdelgelil Khaliefa
Journal: J. American Science J. American Science Volume: 11
Keywords : , effect , various stabilizers , physiochemical properties , camel    
Abstract:
The effect of stabilizers addition on physicochemical and organoleptic properties of yoghurt made from camel milk was studied. Three stabilizers were used, A (gelatin E441, mono & diglyceride of fatty acids E471), B (guar gum E412, sodium c
    
     
 
       

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