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

DOI Web Site Web Site 1 Citations

Journal

Food Hydrocolloids

Food Hydrocolloids 24 (8), 744-754, 2010-11

Elsevier BV

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Details 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
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