@article {10.3844/ajassp.2013.1392.1397,
article_type = {journal},
title = {Development of Set and Drinking Sesame Yoghurt from Decorticated Sesame Seed},
author = {Afaneh, Ibrahim Abdullah},
volume = {10},
year = {2013},
month = {Sep},
pages = {1392-1397},
doi = {10.3844/ajassp.2013.1392.1397},
url = {https://thescipub.com/abstract/ajassp.2013.1392.1397},
abstract = {Sesame yoghurt developed from sesame seed fortified with different fortifiers resulted in yoghurt that lacks the typical yogurt texture. This study aimed to develop set and drinking yoghurt from sesame milk. Gums were used to develop sesame set yoghurt and sesame yoghurt drink. The best set yoghurt was produced from the sesame milk fortified with 2% Cheese Dried Whey (CDW) plus 0.6% pectin and 0.2% CMC. The best yoghurt drink was produced from sesame milk fortified with dried whey plus 0.2% guar gum and pasteurized at 75°C for 5 min.},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}