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 |