Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking - Concepedia

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Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

160

Citations

54

References

2020

Year

Sucheta Khubber, Kartikey Chaturvedi, Nirja Thakur, Nitya Sharma, Sudesh Kumar Yadav

Food Hydrocolloids

Food ChemistryFood FunctionBiomanufacturingLow-fat Set YoghurtSensory LikingLow-methoxyl PectinFood StructureFood TechnologyHealth Sciences

References

	Year	Citations

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