Biochemical changes occurring during fermentation of camel milk by selected bacterial starter cultures
Magdi, A. Osman,1 Ibrahim, E. Abdel Rahman*2 and Hamid, A. Dirar3
1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud university, P.O. Box 2460 Riyadh, 11451, Saudi Arabia.
2Inspection Diagnostic Analysis and Consultancy Laboratories, Pathology Department, Riyadh , P. O. Box. 7133, Al-Kharj 11942, Kingdom of Saudi Arabia.
3Department of Botany and Agricultural Biotechnology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314, Shambat, Sudan.
Email: [email protected]
