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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