CrossRef Text and Data Mining
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Augmenting yogurt quality attributes through hydrocolloidal gums
Lubna Rafiq, Tahir Zahoor, Ambreen Sagheer, Nazia Khalid, Ubaid ur Rahman, Atif Liaqat
Asian-Australas J Anim Sci. 2020;33(2):323-331.   Published online October 26, 2018
DOI: https://doi.org/10.5713/ajas.18.0218

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Augmenting yogurt quality attributes through hydrocolloidal gums
Asian-Australasian Journal of Animal Sciences. 2020;33(2):323-331   Crossref logo
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Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage
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