Fermented Camel Milk (Chal): Chemical, Microbial and Functional Properties

• Asıl Yazarlar: Maryam Salami (Yazar), Maryam Tamaskani Zahedi (Yazar), Maryam Moslehishad (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: Islamic Azad University, 2016-12-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

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 method. The amoun...