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Sensory properties

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

Stability studies of sensory attributes of apricot pulp stored with chemical preservatives

Adil Hussain, Azhar Hussain, Najeeb Ullah Jogezai, Yasir Ali, Ali Nadeem

Int. J. Biosci. 9(4), 12-21, October 2016.

DOI: http://dx.doi.org/10.12692/ijb/9.4.12-21

Keywords: Apricot pulp, Chemical preservation, Sensory properties, Shelf life, Storage

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