Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Published 2020 View Full Article

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Title
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking
Authors
Keywords
Low-methoxyl pectin, Set-yoghurt, Quality, Rheology, Microstructure, Sensory
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106240
Publisher
Elsevier BV
Online
2020-08-07
DOI
10.1016/j.foodhyd.2020.106240

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