Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream.
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DOI: 10.1016/j.ijbiomac.2018.05.135
Abstract: The effect of the addition of the camel casein fraction on some physico-chemical properties of low fat camel milk cream was studied. Oil-in-water emulsions, 25, 30, and 35 (w/w) fat, were prepared using inulin, camel… read more here.
Keywords: camel; low fat; casein; fat camel ... See more keywords