Fermented Camel Milk (Chal): Chemical, Microbial and Functional Properties
The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal) and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Islamic Azad University
2016-12-01
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| Series: | Journal of Pharmaceutical and Health Sciences |
| Subjects: | |
| Online Access: | http://www.jphs.ir/article_527818_a9bf8be4ba144e0eba83ce0fc61bb193.pdf |