Improve Sensory Quality and Textural Properties of Fermented Camel's Milk by Fortified with Dietary Fiber

Faculty Agriculture Year: 2015
Type of Publication: ZU Hosted Pages: 42-54
Authors:
Salah Ahmed Abdelgelil Khaliefa
Journal: Journal of American Science Journal of American Science Volume: 11
Keywords : Improve Sensory Quality , Textural Properties , Fermented    
Abstract:
Both camel's milk and dietary fibers itself are well known for their beneficial health effects, and together they may constitute a functional food with commercial applications. This study investigated the effects of addition of date and orang
    
     
 
       

Author Related Publications

  • Salah Ahmed Abdelgelil Khaliefa, "Utilization of Sebestan Plum Fruit Nectar (Cordia dichotoma forst) in the Manufacture of Flavoured Nutraceutical Yoghurt Drink", Zagazig Journal of Food and Dairy Research, 2013 More
  • Salah Ahmed Abdelgelil Khaliefa, "Bacteriological, Physicochemical and Sensory Properties of Probiotic Fermented Camel's Milk as Affected by Added Inulin", Egypt. J. Appl. Sci, 2013 More
  • Salah Ahmed Abdelgelil Khaliefa, "The effect of various stabilizers on physiochemical properties of camel milk yoghurt", J. American Science, 2015 More
  • Salah Ahmed Abdelgelil Khaliefa, "Effect of freeze-drying on camel’s milk nutritional properties", International Food Research Journal, 2015 More
  • Salah Ahmed Abdelgelil Khaliefa, "Influence of Addition Modified Starches as Stabilizer on Physicochemical and Textural Properties of Camel's Milk Yoghurt", Zagazig Journal of Food and Dairy Research, 2015 More

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