2021peer-reviewed56 citations
Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study
Priyanka Rose Mary, Sarma Mutturi, M. Kapoor
Food Hydrocolloids
Concepts
Guar gumChemistryFood scienceThickening agentHydrolysisOrange (colour)SonicationRheology