DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT
Consumer interest in concentrated protein-rich food is growing. Kyrgyz traditional food Süzmö, which is a highly viscous dairy product that is produced from fermented milk Ayran, needs to be introduced into the dairy industry. In this study, the rheological parameters of this indigenous food product...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Trakya University
2021-10-01
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| Series: | Trakya University Journal of Natural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/1726828 |