Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread

Figure 1

Samples used for the sensory evaluation of bread. C0 : W100: 100% water (control), C30 : W70: 70% water and 30% camel milk, C50 : W50: 50% water and 50% camel milk, C70 : W30: 30% water and 70% camel milk, and C100 : W0: 100% camel milk.