Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt
Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepa...
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| Format: | Article |
| Language: | English |
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University of Tehran
2018-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
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| Online Access: | https://jfabe.ut.ac.ir/article_74543_e30ad19d0ffd882b41c717984ccbc60e.pdf |