Volume 15, Issue 79 (2018)                   FSCT 2018, 15(79): 91-101 | Back to browse issues page

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بررسی تاثیر افزودن پودر آب پنیر بر فعالیت آغازگرهای ماست، خواص فیزیکوشیمیایی و حسی ماست تولیدی Evaluation of added whey powder on yoghurt starter cultures activity, physico-chemical and sensory properties of obtained yoghurt. FSCT 2018; 15 (79) :91-101
URL: http://fsct.modares.ac.ir/article-7-20170-en.html
بررسی تاثیر افزودن پودر آب پنیر بر فعالیت آغازگرهای ماست، خواص فیزیکوشیمیایی و حسی ماست تولیدی Evaluation of added whey powder on yoghurt starter cultures activity, physico-chemical and sensory properties of obtained yoghurt
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Article Type: Original paper | Subject: Food quality control
Received: 2016/11/14 | Accepted: 2017/12/19 | Published: 2018/07/28
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