Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk.
| Autor: | Rahi, Ashwaq Kadhim1, Al-Bedrani, Dhia Ibrahim Jerro2, Saadi, Ali M.2 ali.mohammed@ntu.edu.iq, ALKaisy, Qausar H.1 |
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| Zdroj: | Journal of Applied & Natural Science. 2023, Vol. 15 Issue 4, p1434-1444. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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