Abd El-Salam, M. H., El-Shibiny, S. & Salem, A. (2009). Factors affecting the functional properties of whey protein products: A review. Food Reviews International, 25(3), 251-270. DOI:10.1080/87559120902956224
Abdellatif, f., Boudgella, H., Zitouni, A. & Hassani., A. (2014). Chemical Composition and Antimicrobial Activity of the Essential Oil From leaves of Algerian Melissa Officinalis. Excli journal, 13, 772-781. PMID: 26417300
Azary, Z. & Nasirpour, A. (2018). Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh). International Journal of Dairy Technology, 71(1): 198-207.
Babakhani, Z., Karami, M. & Rezazad Bari, M. (2018). The Use of micro-algae Spirulina platensis in formulation of functional fortified low-calorie sauce with iron and zinc. Journal of food science and technology, 15 (84), 125-136.
Bhanu Prakash Goud, B., Gouthami, G., Kaushiki, K. & Venkat Reddy, K. (2024). Development and nutritional analysis of spirulina (Arthrospira platensis) based smoothie mix powder. International Journal of Advanced Biochemistry Research, 8(2), 1273-1278. DOI:10.33545/26174693.2024.v8.i12p.3405.
Bodpa, A., & Saghir, A. (2015). Effect of whey protein products on microbiological characteristics of buffalo meat emulsion sausage. Iranian Food Science and Technology Research Journal. 3(11):260-272.
Carocho, M. & Ferreira, IC. (2013). A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology, 51, 15-25. DOI:10.1016/j.fct.2012.09.021.
Conway, V., Gauthier, S. F. & Pouliot, Y. (2014). Buttermilk: Much more than a source of milk pHospHolipids, Animal Frontiers,4 (2), 44-51. DOI:10.2527/af.2014-0014.
Ehtiati, A., Shahidi, F., Mohebbi, M & Yavarmanesh, M. (2013). Evaluation of WPC and EPS Producing Starter Cultures Effect on some Physical Properties of Doogh. Iranian food science and technology research journal, 9(4), 295-303 (In Persian). DOI:10.22067/ifstrj.v9i4.30072
Eslami Meshkenani, A., Fadaei Noghani, V., Khosravi Darani, K. & Mazinani, S. (2015). The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint. Innovative food technologies, 2(2), 59-70 (In Persian). DOI:10.22104/jift.2015.87
Gangurde, H.H., Chordiya, M.A., Patil, P. S. and Baste, N. S. (2011). Whey protein. Scholars Research Journal, 2(1), 69-77. DOI:10.4103/2249-5975.99663
Jalalvand, P., Lavasani, S. & Eyvaz zadeh, O. (2023). The Study Effect of Spirulina platensis on Physicochemical, Microbial and Sensory Properties of Probiotic Dough Containing Lepidium sativum Seed Gum. Journal of Innovation in Food Science and Technology, 14 (4), 133-146 (In Persian). DOI:10.30495/jfst.2021.684163
Khuri, A. I. & Mukhopadhyay, S. (2010). Response surface methodology. WIREs Computational Statics, 2 (2), 128-149. DOI:10.1002/wics.73.
Kiros, E., Seifu, E., Bultosa, G., & Solomon, W. K. (2016). Effect of carrot juice and stabilizer on the pHysicochemical and microbiological properties of yoghurt. LWT-Food Science and Technology, 69, 191-196. DOI:10.1016/j.lwt.2016.01.026.
Koksoy,A.& Kilik,M. (2003). Effects of water and salt level on rheological properties of ayron, a turkish yogurt drink. International dairy journal, 13/ 835-839.
Manafi Dizaj Yekan, M., Manafi Dizaj Yekan, M., Hesari, J., Azadmard-Damirchi, S. & Ravash, N. (2021). Effect of chitosan on the physico- chemical, microbiological and sensory properties of doogh. Iranian Journal of Food science and technology, 112 (18), 169-178. (In Persian). DOI:10.52547/fsct.18.112.169
National Standard of Iran, 2802, first edition 1380, Milk and its products - Determination of acidity and pH - Test method.
Nikan, j , Khavari , h. (2014). In vitro anti-fungal activity of watercress (Nasturtium officinale) extract against Fusarium solani, the causal agent of potato dry rot, Journal of Medicinal Herbs, 5(1):19-24.
Osouli Zadeh Noubari, M., Yousefi, S. & Weisani, V. (2022). essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh. Journal of food science and technology (Iran), 19 (124), 113-126 (In Persian). DOI:10.52547/fsct.19.124.113
Ozen, A. E. & Kilic, M. (2009). Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. Journal of Texture Studies, 40(3), 288-299. DOI:10.1111/j.1745-4603.2009.00182.x
Puvanenthiran, A., Williams, R. P. W. & Augustin, M. A. (2002). Structure and Visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal, 12(4), 383-391. DOI:10.1016/S0958-6946(02)00033-X
Rasouli, F., Berenji, SH. & Shahab Lavasani, (2017). Optimization of traditional Iranian ice cream formula containing Spirulina platensis by response surface methodology. Food technology & nutrition, 3 (14), 15-28.
Romano, I., Bellitti, M. R., Nicolaus, B., Lama, L., Manca, M. C., Pagnotta, E. & Gambacorta, A. (2000). Lipid profile a useful chemotaxonomic marker for classification of a new cyanobacterium in Spirulina genus. Phytochemistry, 54(3), 289-294. DOI:10.1016/s0031-9422(00)00090-x
