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A Preliminary Study on the Physicochemical, Microbiological and Sensory Characteristics of Purslane and/or Cayenne Pepper Added Drinking Yogurt, A Traditional Anatolian Beverage Karadeniz Fen Bilimleri Dergisi Vol. 11, Issue 2, 486, 2021 |
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Safety Evaluation of Doogh, a Traditional Iranian Dairy Product, in Khuzestan, Iran: A Cross-Sectional Study on Microbiological, Chemical and Toxicological Aspects Journal of Human, Environment, and Health Promotion Vol. 7, Issue 3, 165, 2021 |
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