Tables index

From

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Abeer M. Abd Elhamid, Mervet M. Elbayoumi

American Journal of Food Science and Technology. 2017, 5(3), 109-116 doi:10.12691/ajfst-5-3-6
  • Table 1. Changes of pH, total solids (%), fat (%) protein (%) and ash contents in yoghurt made with camel milk during cold storage
  • Table 2. Antibacterial activity (zone of inhibition: mm) of yoghurt made from camel milk by the well diffusion method
  • Table 3. Changes of reducing power assay (%inhibition) and DPPH (%inhibition) contents in yoghurt made with camel milk during cold storage