Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt
Paper Details
Title
Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt
Published Date
May 7, 2021
Journal
Volume
147
Pages
111643 - 111643
Notes
History