Investigating the effect of dill and garlic extracts on shelf-life and sensory properties of heat treated non-carbonated doogh
Doogh is a fermented dairy beverage which its shelf-life can be reduced by the activity of microorganisms and chemical and sensory changes of product. This study aimed at producing a heat treated doogh using combination of dill (0.05, 0.075, and 0.1%) and garlic (0.04, 0.06, and 0.08%) extracts as b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2019-03-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_545855_4426152787f385d04c3772c5fad05160.pdf |