The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach
Crossref DOI link: https://doi.org/10.1007/s11694-019-00045-3
Published Online: 2019-01-31
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kashaninejad, Morteza
Razavi, Seyed Mohammad Ali http://orcid.org/0000-0003-2450-6623
Text and Data Mining valid from 2019-01-31
Article History
Received: 13 March 2018
Accepted: 17 January 2019
First Online: 31 January 2019