Development of a stable low-fat yogurt gel using...

Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum

Ladjevardi, Zhaleh Sadat, Gharibzahedi, Seyed Mohammad Taghi, Mousavi, Mohammad
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
125
Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2015.02.051
Date:
July, 2015
File:
PDF, 755 KB
english, 2015
Conversion to is in progress
Conversion to is failed