Stirred Yogurt Rheology as Influenced by Added Pectin and Strawberry Concentrate

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70096-5 ◽

1991 ◽

Vol 24 (5) ◽

pp. 193

Author(s):

S. Basak ◽

H. Ramaswamy

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