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Formulation and development of agal fibre supplemented yogurt: effect of ingredients on physiochemical, textural, rheological and microstructural properties

Crossref DOI link: https://doi.org/10.1007/s11694-025-03601-2

Published Online: 2025-10-23

Published Print: 2026-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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