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March 29, 2026Applied Food ResearchOpen Access

Nutritional composition, bioactive compounds, functional properties, and processing technologies of camel milk and its value-added products: A review

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Authors

SHShamsedin Mahdi HassanYTYetenayet B. TolaSFSirawdink Fikreyesus Forsido

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Cite This Study

Hassan et al. (2026) studied this question.

synapsesocial.com/papers/6aa45e0e9ff49eff76185487https://doi.org/10.1016/j.afres.2026.101949
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