Development of functional yoghurt via soluble fiber...

Food Bioscience 2016 / 06 Vol. 14

Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum

Mudgil, Deepak, Barak, Sheweta, Khatkar, B.S.
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Volume:
14
Language:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2016.02.003
Date:
June, 2016
File:
PDF, 1.68 MB
english, 2016
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