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Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables
Mudgil, Deepak, Barak, Sheweta, Khatkar, B. S.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2779-1
Date:
September, 2017
File:
PDF, 1.27 MB
english, 2017