Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H Kiani, ME Mousavi, H Razavi, ER Morris - Food Hydrocolloids, 2010 - Elsevier
Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with
addition of salt and flavouring. In the present work, we have used viscometry, microscopy …
被引用次数：137 相关文章

Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink.

H Kiani, ME Mousavi, H Razavi, ER Morris - 2010 - cabidigitallibrary.org
Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with
addition of salt and flavouring. In the present work, we have used viscometry, microscopy …

Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H Kiani, ME Mousavi, H Razavi, ER Morris - Food Hydrocolloids, 2010 - infona.pl
Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with
addition of salt and flavouring. In the present work, we have used viscometry, microscopy …

[引用][C] Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H Kiani, ME Mousavi, H Razavi, ER Morris - Food Hydrocolloids, 2010 - cir.nii.ac.jp
Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and
stability of doogh, a yogurt-based Iranian drink | CiNii Research CiNii 国立情報学研究所 学術 …
[PDF] academia.edu

[PDF][PDF] Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H Kiani, ME Mousavi, H Razavi, ER Morris - Food Hydrocolloids, 2010 - academia.edu
abstract Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt,
with addition of salt and flavouring. In the present work, we have used viscometry …

[引用][C] Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H KIANI, ME MOUSAVI, H RAZAVI… - Food …, 2010 - pascal-francis.inist.fr
Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and
stability of doogh, a yogurt-based Iranian drink CNRS Inist Pascal-Francis CNRS Pascal …
[PDF] academia.edu

[PDF][PDF] Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H Kiani, ME Mousavi, H Razavi, ER Morris - Food Hydrocolloids, 2010 - academia.edu
abstract Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt,
with addition of salt and flavouring. In the present work, we have used viscometry …

[引用][C] Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H KIANI, ME MOUSAVI, H RAZAVI, ER MORRIS - Food hydrocolloids, 2010 - Elsevier

[引用][C] Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

H Kiani, ME Mousavi, H Razavi, ER Morris - 2010