The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh

Subject Areas :

Nadia Ahmadi ¹ , Negin Ahmadi ²

1 - Department of Food and Agriculture, Standard Research Institute, Iranian National Standards Organization (INSO), Karaj, Iran
2 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2020-12-05 Accepted : 2021-04-04 Published : 2021-04-01

Keywords:

References:

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