Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches-Reference-Cited by-同舟云学术

Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

Published:2021-06-28 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

HUSSAIN Shahzad¹^ORCID,MOHAMED Abdellatif Abdelhakim¹,ALAMRI Mohamed Saleh¹,SALEH Ali¹,IBRAHEEM Mohamed Abdrabo¹,ABDO QASEM Akram Ahmed¹,SHAMLAN Ghalia¹,ABABTAIN Ibrahim Abdullah¹

Affiliation:

1. King Saud University, Saudi Arabia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst30121.pdf

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