Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts

Autor:	S Nowrouzi, Hassan Rashidi, M Ghods Rohani
Rok vydání:	2021
Předmět:	Balangu seed gum Nutrition and Dietetics Chemistry Endocrinology Diabetes and Metabolism Sensory system Food science Food Science
Zdroj:	Iranian Journal of Nutrition Sciences & Food Technology. 16:69-78
ISSN:	2252-0694 1735-7756
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ef1dd6e55859568fd96f5dfdea83fa91 https://doi.org/10.52547/nsft.16.2.69 Zobrazit plný text záznamu