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

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

Food Hydrocolloids · 2020 · 167 citations · 54 references

Concepts

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