Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

詳細情報 詳細情報について

• CRID

  1362544419372507776

• DOI

  10.1016/j.foodhyd.2010.03.016

• ISSN

  0268005X

• Web Site

  https://api.elsevier.com/content/article/PII:S0268005X10000627?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0268005X10000627?httpAccept=text/plain

• データソース種別

  • Crossref