Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00658.x/fullpdf
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2. The composition of the proteinaceous polysaccharides exuded by astragalus microcephalus, A. gummifer and A. kurdicus;Anderson;Phytochemistry,1985
3. A study on the utilization of pectin in manufacture of long-life ayran;Atamer;Gida,1999
4. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth;Azarikia;Food Hydrocolloids,2010
5. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties;Aziznia;Journal of Dairy Science,2008
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