2011•Iranian Journal of Nutrition Sciences and Food TechnologyRequires access

Influence of three types of Iranian gum tragacanths on rheological properties and stabilization of fat-free Doogh, an Iranian yoghurt drink

Elham Ghorbani Gorji, Mohammad Amin Mohammadifar, Hamid Ezzatpanah, Amir Mohammad Mortazavian

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Key concepts: Food science, Rheology, Mathematics, Chemistry, Materials science, Composite material

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Influence of three types of Iranian gum tragacanths on rheological properties and stabilization of fat-free Doogh, an Iranian yoghurt drink — Research Paper | ScholarLens