Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory likingSucheta Khubber, Sudesh Kumar Yadav, Nirja Thakur et al.|Food Hydrocolloids|2020Cited by 166
Prediction and qualitative analysis of sensory perceptions over temporal vectors using combination of artificial neural networks and fuzzy logic: Validation on Indian cheese (paneer)Kartikey Chaturvedi, Kalyan Das, Sucheta Khubber et al.|Journal of Food Processing and Preservation|2020Cited by 11