Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking
Sucheta Khubber(D.Y. Patil University), Sudesh Kumar Yadav(Regional Centre for Biotechnology), Nitya Sharma(Institute of Bioinformatics and Applied Biotechnology), Kartikey Chaturvedi(National Institute of Food Technology Entrepreneurship and Management), Nirja Thakur(Institute of Bioinformatics and Applied Biotechnology)
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