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2012•Livestock research for rural developmentRequires access

The processing properties, chemical characteristics and acceptability of yoghurt made from non bovine milks.

I. E. M. El-Zubeir, M. A. E. Basher, M. H. Alameen, Mariam Mohammed, E. S. Shuiep

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Key concepts: Food science, Bovine milk, Biotechnology, Chemistry, Biology

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The processing properties, chemical characteristics and acceptability of yoghurt made from non bovine milks. — Research Paper | ScholarLens