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2009•Food HydrocolloidsRequires access

On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth

Fatemeh Azarikia, Soleiman Abbasi

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Key concepts: Tragacanth, Chemistry, Zeta potential, Rheology, Casein, Viscoelasticity, Food science, Steric effects

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On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth — Research Paper | ScholarLens