Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum

出版年份 2015 全文链接

标题

作者

关键词

Psyllium hydrocolloid, Natural yogurt, Stability, Rheological properties, Optimization, Response surface methodology (RSM)

出版物

Volume 125, Issue -, Pages 272-280

出版商

Elsevier BV

发表日期

2015-03-05

DOI

10.1016/j.carbpol.2015.02.051

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