Work

Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (Diospyros kaki) fruit

Year: 2023

Type: article

Abstract: Since earliest times, camel milk has been consumed in arid and desert regions where other milk sources are scarce.It is widely considered to be a healthier alternative to cow's milk (Swelum et al., 2021).Camels are

Source: Acta Scientiarum Polonorum Technologia Alimentaria

DOI: 10.17306/j.afs.1152

Authors: Omar Ait El Alia, Yassine Zine-Eddine, Salah Chaji, Said Souhassou, Fouzia Kzaiber, Abdelkhalek Oussama, Khalid Boutoial

Institutions: Université Sultan Moulay Slimane, École Nationale d'Agriculture de Meknès, University of Turin

Language: English

Topic: Animal Diversity and Health Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4389946095

FWCI: 1.473

Cites: 52

Cited by: 13

Related to: 10