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Processing Challenges and Opportunities of Camel Dairy Products
Tesfemariam Berhe, Eyassu Seifu,
Richard Ipsen
, Mohamed Y. Kurtu, Egon Bech Hansen
23
Citationer (Scopus)
50
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Keyphrases
Dairy Products
100%
Camel Milk
100%
Processing Difficulty
100%
Camel
100%
Bovine Milk
28%
Technological Properties
14%
Functional Properties
14%
Antimicrobial
14%
Product Design
14%
Functional Products
14%
Molecular Structure
14%
Relative Composition
14%
Cheese
14%
Interdisciplinary Research
14%
Milk Components
14%
Yogurt
14%
Processing Parameters
14%
Gross Composition
14%
Composition Distribution
14%
Time Depth
14%
Functional Potential
14%
Bioactive Compounds
14%
Food Science
Camel Milk
100%
Dairy Product
100%
Bovine Milk
28%
Antioxidant
14%
Yogurt
14%
Technological Property
14%
Milk Composition
14%
Gross Composition
14%