Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Avinash K. Jha, Nandan Sit
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	eFood
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet