Investigation of rheological, physicochemical, and sensorial properties of traditional low-fat Doogh formulated.
Arrhenius equation
Caspian Sea Huso huso
Doogh
Ostwald‐de Waele model
activation energy
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Nov 2023
Nov 2023
Historique:
received:
29
03
2023
revised:
10
08
2023
accepted:
13
08
2023
medline:
16
11
2023
pubmed:
16
11
2023
entrez:
16
11
2023
Statut:
epublish
Résumé
Doogh is a fermented beverage made from yoghurt with water and salt. Similarly, drinks based on yoghurt are available in different countries with varying degrees of dilution, fat content, rheological properties, and taste. In this project, the use of mathematical calculations in describing rheological parameters from traditional low-fat Doogh enriched with Caspian Sea (
Identifiants
pubmed: 37970421
doi: 10.1002/fsn3.3647
pii: FSN33647
pmc: PMC10630817
doi:
Types de publication
Journal Article
Langues
eng
Pagination
7218-7228Informations de copyright
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
The authors declared that there is no conflict of interest.
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