Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot

Fatemeh Zhandari, fakhri shahidi, Mohammad Javad Varidi, Farideh Tabatabaei yazdi, Mohammad Reze Edalatian Dovom, Sahar Roshanak, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran, Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran, Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran, Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran, Associate Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran, Ph.D. student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2020 Food Science and Technology  
doi:10.29252/fsct.16.96.27 fatcat:umq2yfhxn5acxph6monrsxbmse