Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugates

por Baba, Waqas N., Abdelrahman, Raghad, Maqsood, Sajid
Publicado 2021

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

por Bahwan, Mouza, Baba, Waqas N, Adiamo, Oladipupo, Hassan, Hassan Mohammed, Roobab, Ume, Abayomi, Olalere Olusegun, Maqsood, Sajid
Publicado 2023