Search
Now showing items 1-3 of 3
Physicochemical properties of butter made from camel milk
(Elservier, 2013)
The making of butter from camel milk using a traditional churning method and the physicochemical properties of the butter were assessed. Camel milk was obtained from pastorally managed camels in the Erer valley, eastern ...
Community-based camel ecotourism in Botswana: Current status and future perspectives
(International society of Camelid Research and Development, 2019-01-15)
Ecotourism is a form of tourism that involves visiting fragile, pristine, and relatively undisturbed natural areas, intended as a low-impact and often small-scale alternative to standard commercial (mass) tourism. Ecotourism ...
Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt
(Elsevier, 2016)
Yoghurt fortification with fruits and vegetables has high potential to improve the nutrients and health promoting effects of the yoghurt. The effects of carrot juice (0, 10, 15 and 20%) and gelatin stabilizer (0.5,0.6 and ...