The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability
出版年份 2015 全文链接
标题
The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability
作者
关键词
-
出版物
RSC Advances
Volume 5, Issue 53, Pages 42346-42353
出版商
Royal Society of Chemistry (RSC)
发表日期
2015-05-11
DOI
10.1039/c5ra03190g
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum
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