Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables
Crossref DOI link: https://doi.org/10.1007/s13197-017-2779-1
Published Online: 2017-09-21
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mudgil, Deepak
Barak, Sheweta
Khatkar, B. S.
License valid from 2017-09-21