Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt-Reference-Cited by-同舟云学术

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Published:2022 Issue: Volume:5 Page:1061-1070
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Lin Yang,Xu Qiaolian,Li Xiangmin,Shao Ping

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference50 articles.

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