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Publications by Dasel W. M. Kaindi

Microbial Quality and Safety of Traditional Fermented Camel Milk Product Suusac Sampled From Different Regions in North Eastern, Kenya

Asian Food Science Journal

English

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Fermented Milk Products From Different Milk Types

Food and Nutrition Sciences

English

Traditional Balkan Fermented Milk Products

Engineering in Life Sciences

Environmental Engineering

English

Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk

American Journal of Food Technology

English

Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages From Asia: A Review

Molecular Biology

English

Diversification of Fermented Milk Product: Kefir and Yoghurt

Journal of Innovation and Applied Technology

English

Profiling of Microbial Content and Growth in Fermented Maize Based Products From Western Kenya

Current Research in Nutrition and Food Science

English

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

Food and Nutrition Sciences

English

The Effect of Hydrated Oatmeal on Quality of the Symbiotic Fermented Milk Product

BIO Web of Conferences

English

ENHANCEMENT OF Β-Galactosidase ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK

Emirates Journal of Food and Agriculture

Applied Microbiology

English