doi.org/10.1016/j.foodhyd.2019.02.051

Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

..., Sebastian Schalow
10
Food Hydrocolloids12.40
Volume: 94, Pages: 152 - 163
Published: Mar 4, 2019
Paper Fields
Paper Details
Title
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
DOI
doi.org/10.1016/j.foodhyd.2019.02.051
Published Date
Mar 4, 2019
Journal
Food Hydrocolloids
Volume
94
Pages
152 - 163
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