Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi)
Sweetened dahi, or misti doi, is a traditional fermented dairy product known for its light brown caramelized colour, tangy taste, and smooth texture. Despite its increasing popularity due to its unique taste and nutritional benefits, ensuring consistent quality remains a challenge, particularly due...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2025) vom: 07. Okt., Seite 10820132251384805 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Fermentation misti doi physicochemical quality sweetened dahi |
| Online verfügbar |
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