Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios

International Journal of Dairy Technology

Volumn 65, Issue 1, 2012, Pages 111-117

  Karaca, Oya Berkay ^a   Saydam, Ibrahim Başar ^a   Güven, Mehmet ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Carob; Grape; Mineral; Mulberry; Viscosity; Yoghurt

Indexed keywords

CERATONIA SILIQUA; MORUS (ANGIOSPERM); VITACEAE;

EID: 84855511867     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00731.x     Document Type: Article

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