📄 Journal Article
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking
182
Citations
5
Authors
62
References
1
Countries
Authors (5) 1 from IIT Delhi
Publication Details
| Type | Journal Article |
|---|---|
| Published | August 06, 2020 |
| Source | Food Hydrocolloids |
| Publisher | Elsevier BV |
| Volume/Issue | Vol. 111 , pp. 106240-106240 |
| DOI | 10.1016/j.foodhyd.2020.106240 |
| OpenAlex ID | W3047225129 |
| Open Access | Closed Access |
Research Topics
Sustainable Development Goals
2 2
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