Camel Milk
Isolation and characterisation of Enterococcus faecium from camel milk and its potential use for value addition of functional yoghurt
Utilisation of Lacticaseibacillus casei ATCC 393âderived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties
Physicochemical and Functional Properties of Camel Milk Stirred Yoghurt Containing Blueberry Pulp and Encapsulated Probiotic Cultures
