Articles citing this paper
Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat’s milk
Eshraga A. Eissa A , Elfadil E. Babiker B and Abu ElGasim A. Yagoub C D
+ Author Affiliations
- Author Affiliations
A Ministry of Science and Technology, Food Research Center, Khartoum North, Shambat, Sudan.
B Faculty of Agriculture, Department of Food Science and Technology, University of Khartoum, Khartoum, Sudan.
C Faculty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan.
D Corresponding author. Email: gaschem2000@yahoo.com
Animal Production Science 51(1) 53-59 https://doi.org/10.1071/AN09126
Submitted: 27 September 2009 Accepted: 7 September 2010 Published: 15 December 2010
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