Studying the effect of different concentrations of starter and essential oil of Kakuti plant on the physicochemical and microbial properties of doogh prepared from ewe milk
Studying the effect of different concentrations of starter and essential oil of Kakuti plant on the physicochemical and microbial properties of doogh prepared from ewe milk
Authors
Somayeh Mohammadi Amoudi
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Iran, Islamic Republic of
Alireza Shahbalo-Asani
Research Center for New Technologies of Healthy Food Production, Varamin-Pishva Branch, Islamic Azad University, Iran, Islamic Republic of
Ali Akbarian Moghari
Iranian Milk Industry Research Center, Iran, Islamic Republic of
