Characterisation of proteins in camel milk : the effect of heat treatment on physicochemical and functional properties related to yogurt
Camel milk plays a central role in the food supply of Eastern African and Middle Eastern countries (e.g. Kenya, Somalia, Saudi, and Ethiopia), home to the majority of the world’s camel population. Raw, and traditionally fermented camel milk has become increasingly commercialised and consumed in urba...
| Main Author: | |
|---|---|
| Other Authors: | |
| Published: |
Heriot-Watt University
2015
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.695463 |