Physicochemical, Microbial and Sensory Characteristics of Yoghurt Processed by Adding Various Formulations of Gum Arabic and Guar Gum
Zakaria A. Salih, Azhari Siddeeg, Ammar Al- Farga, Rasha M. A. Mousa, S. A. Husam & A. S. Al Zubair · Annual Research & Review in Biology · 2020
Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic and Guar gum (stabilizers). Phy...
Open access
Research Article
10.9734/arrb/2020/v35i1130297