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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, MohammadVolume:
125
Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2015.02.051
Date:
July, 2015
File:
PDF, 755 KB
english, 2015