Hossein Kiani
Department of Food Science, Technology and Engineering, Faculty of Biosystem Engineering, University of Tehran, Iran
Seyed Mohammad Ali Mousavi
Department of Food Science, Technology and Engineering, Faculty of Biosystem Engineering, University of Tehran, Iran
Zahra Emam-Djomeh
Department of Food Science, Technology and Engineering, Faculty of Biosystem Engineering, University of Tehran, Iran
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How to cite this article
Hossein Kiani, Seyed Mohammad Ali Mousavi and Zahra Emam-Djomeh, 2008. Rheological Properties of Iranian Yoghurt Drink, Doogh
. International Journal of Dairy Science, 3: 71-78.
DOI: 10.3923/ijds.2008.71.78
URL: https://scialert.net/abstract/?doi=ijds.2008.71.78
DOI: 10.3923/ijds.2008.71.78
URL: https://scialert.net/abstract/?doi=ijds.2008.71.78