Open Access Research Paper Views (1053) Identification of lactic acid bacteria from fermented camel cheese produced in Saudi Arabia Leena M. Ahmad, Waseem Fatima Int. J. Biosci. 12(4), 196-206, April 2018. DOI: http://dx.doi.org/10.12692/ijb/12.4.196-206 Keywords: Camel Milk, Fermented Camel cheese, Lactic acid bacteria, Probiotic, Sensory properties Details
