Open AccessThe Effect of Arabic Gum on Physicochemical and Sensory Properties of Camel Milk, Yogurt
Author(s) -
Mohammed Ahmed Jasim Jasim,
Ghazwan Mahdi Salih Salih,
Mohammed Lateef Hamk Hamk
Publication year - 2018
Publication title -
journal of zankoy sulaimani - part a
Language(s) - English
Resource type - Journals
eISSN - 2521-4853
pISSN - 1812-4100
DOI - 10.17656/jzs.10656
Subject(s) - gum arabic , arabic , food science , sensory system , traditional medicine , camel milk , chemistry , medicine , psychology , cognitive psychology , philosophy , linguistics
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