Effect of Whey Protein Concentrate, pH and Salt on Colloidal Stability of Acid Dairy Drink (Doogh)

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Journal Paper

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Journal: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Year:2018 | Volume:71 | Issue:1 Page(s): 198-207

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Information Journal Paper

Title

Effect of Whey Protein Concentrate, pH and Salt on Colloidal Stability of Acid Dairy Drink (Doogh)

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Abstract

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Safety Evaluation of Doogh, a Traditional Iranian Dairy Product, in Khuzestan, Iran: A Cross-Sectional Study on Microbiological, Chemical and Toxicological Aspects

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APA: Copy

. (2018). Effect of Whey Protein Concentrate, pH and Salt on Colloidal Stability of Acid Dairy Drink (Doogh). INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 71(1), 198-207. SID. https://sid.ir/paper/680985/en

Vancouver: Copy

. Effect of Whey Protein Concentrate, pH and Salt on Colloidal Stability of Acid Dairy Drink (Doogh). INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2018;71(1):198-207. Available from: https://sid.ir/paper/680985/en

IEEE: Copy

, “Effect of Whey Protein Concentrate, pH and Salt on Colloidal Stability of Acid Dairy Drink (Doogh),” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 71, no. 1, pp. 198–207, 2018, [Online]. Available: https://sid.ir/paper/680985/en

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