Doogh (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Doogh" in English language version.

refsWebsite

Global rank English rank

3^rd place

1^st place

low place

low place

low place

abadis.ir

Margarat Shaida, "Yoghurt in Iran", In: Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999, ISBN 1903018064, 2000, pp. 311-312
Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.
Katz, Sandor Ellix (2016). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition. Chelsea Green Publishing. p. 117. ISBN 978-1-60358-628-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.

Nishinari, Katsuyoshi (2019-12-31). Textural Characteristics of World Foods. John Wiley & Sons. ISBN 978-1-119-43079-7. Archived from the original on 2020-12-18. Retrieved 2020-10-31. Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.
Katz, Sandor Ellix (2016). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition. Chelsea Green Publishing. p. 117. ISBN 978-1-60358-628-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.
Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 978-1-904985-56-3. Archived from the original on 2020-12-18. Retrieved 2020-10-31.