2019•Biochemical and Cellular Archives/Biochemical and cellular archivesRequires access

The effect of adding date syrup (dibis) to the milk prepared for yogurt production on the chemical, rheological and sensory characteristics.

Dhia Ibrahim Jerro Al-Bedrani, Hayder Salman, Abdali Alwan Altaee

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Key concepts: Food science, Rheology, Sensory system, Sensory analysis, Chemistry, Biotechnology, Biology, Materials science

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The effect of adding date syrup (dibis) to the milk prepared for yogurt production on the chemical, rheological and sensory characteristics. — Research Paper | ScholarLens