Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties-Reference-Cited by-同舟云学术

Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties

Published:2021-04 Issue: Volume:140 Page:110846
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Santiago-García Patricia A.^ORCID,Mellado-Mojica Erika,León-Martínez Frank M.^ORCID,Dzul-Cauich Jorge G.,López Mercedes G.,García-Vieyra M. Isabel^ORCID

Funder

Instituto Politécnico Nacional

Universidad de Guanajuato

Publisher

Elsevier BV

Subject

Food Science

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