Charles S. Brennan and Carmen M. Tudorica Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin International Journal of Food Science & Technology 43
Article first published online: 2 AUG 2007 | DOI: 10.1111/j.1365-2621.2007.01522.x
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