Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum
| Autor: | Ladjevardi, Zhaleh Sadat, Gharibzahedi, Seyed Mohammad Taghi, Mousavi, Mohammad |
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| Zdroj: | In Carbohydrate Polymers 10 July 2015 125:272-280 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect