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Investigation of rheological, physicochemical, and sensorial properties of traditional low‐fat Doogh formulated
Doogh is a fermented beverage made from yoghurt with water and salt. Similarly, drinks based on yoghurt are available in different countries with varying degrees of dilution, fat content, rheological properties, and taste. In this project, the use of mathematical calculations in describing rheologic...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630817/ https://www.ncbi.nlm.nih.gov/pubmed/37970421 http://dx.doi.org/10.1002/fsn3.3647 |