Chemical, Rheological and Sensory Evaluation of Yoghurt Supplemented with Turmeric
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چکیده
منابع مشابه
Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise
Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...
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abstract while task-based instruction is considered as the most effective way to learn a language in the related literature, it is oversimplified on various grounds. different variables may affect how students are engaged with not only the language but also with the task itself. the present study was conducted to investigate language and task related engagement on the basis of the task typolog...
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ژورنال
عنوان ژورنال: International Journal of Dairy Science
سال: 2007
ISSN: 1811-9743
DOI: 10.3923/ijds.2007.252.259