Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitlePhysicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat’s milk.AuthorsEshraga A. Eissa; Elfadil E. Babiker; Abu ElGasim A. YagoubPublicationAnimal Production Science, 2011, Vol 51, Issue 1, p53ISSN1836-0939Publication typeArticleDOI10.1071/AN09126