A.S.M. Ahmed
Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P.O. Box 321, Khartoum, Sudan
I.E.M. El Zubeir
Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P.O. Box 321, Khartoum, Sudan
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How to cite this article
A.S.M. Ahmed and I.E.M. El Zubeir, 2015. Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives. International Journal of Dairy Science, 10: 297-305.
DOI: 10.3923/ijds.2015.297.305
URL: https://scialert.net/abstract/?doi=ijds.2015.297.305
DOI: 10.3923/ijds.2015.297.305
URL: https://scialert.net/abstract/?doi=ijds.2015.297.305