Citation to this article as recorded by 
| Ahmed, A.S.M. and I.E.M.E. Zubeir, 2015. Processing properties and chemical composition of low fat ice cream made from camel milk using natural additives. Int. J. Dairy Sci., 10: 297-305. CrossRefDirect Link |
Citation to this article as recorded by 
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Gum Arabic Gum Arabic |
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Processing Properties and Chemical Composition of Low Fat Ice Cream Made from Camel Milk Using Natural Additives International Journal of Dairy Science Vol. 10, Issue 6, 297, 2015 |
How to cite this article
E.E. Elkhidir, A. Zubaidi Bin Baharum Shah and T. Shzee Yew, 2010. Estimation of Technical Efficiency for Share Contract of Producing Gum Arabic:
Kordofan Gum Arabic Belt, Sudan. Research Journal of Forestry, 4: 185-193.
URL: https://scialert.net/abstract/?doi=rjf.2010.185.193
URL: https://scialert.net/abstract/?doi=rjf.2010.185.193