Investigation of rheological, physicochemical, and sensorial properties of traditional low-fat Doogh formulated.

Food Sci Nutr · 2023 · PMC10630817 · PMID 37970421

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a decreasing trendno p-value reported

For instance, in measuring the viscosity of different Doogh samples, it was observed that both these parameters exhibited a decreasing trend in viscosity with increasing storage temperature.

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