Investigation of physicochemical and sensory properties of a Zoulang (<i>Eryngium caucasicum</i>) flavored yogurt
1. Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt

Maryam Hakimi Rad

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 143-148

Abstract
  Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer ...  Read More