The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh
IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitam...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Ferdowsi University of Mashhad
2024-02-01
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| Серія: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Предмети: | |
| Онлайн доступ: | https://ifstrj.um.ac.ir/article_43035_94dd4bcab4e4b89b6b7b2237b51b3774.pdf |
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