Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study
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Title
Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study
Authors
Keywords
Yogurt, Dietary fibre, Fortification, Rheology, Characterization
Journal
FOOD HYDROCOLLOIDS
Volume 122, Issue -, Pages 107100
Publisher
Elsevier BV
Online
2021-08-10
DOI
10.1016/j.foodhyd.2021.107100
References
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