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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...

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Detalles Bibliográficos
Autores principales:	Rahmati, Fatemeh, Mahjoorian, Abbas, Fazeli, Fatemeh, Ranjbar, Sharagim
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2023
Materias:	Original Articles
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

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