Open AccessEffects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts
Author(s) -
Saber Nowrouzi,
M Ghods Rohani,
Hassan Rashidi
Publication year - 2021
Publication title -
iranian journal of nutrition sciences and food technology
Language(s) - English
Resource type - Journals
eISSN - 2252-0694
pISSN - 1735-7756
DOI - 10.52547/nsft.16.2.69
Subject(s) - syneresis , food science , taste , chemistry , chewiness , viscosity , materials science , composite material
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