Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

Optimization of enzymatic hydrolysis of guar gum using response surface methodology

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The physicochemical characteristics of nonfat set yoghurt containing some hydrocolloids

(2011) KAMILLA AVELINO LUNARDELLO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Optimisation of probiotic yoghurt production containing Zedo gum

(2011) ZAHRA GHASEMPOUR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Guar gum: processing, properties and food applications—A Review

(2011) Deepak Mudgil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture

(2009) Harbinder Kaur et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical and Physical Properties, Safety and Application of Partially Hydrolized Guar Gum as Dietary Fiber

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