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Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Sucheta Khubber, Kartikey Chaturvedi, Nirja Thakur, Nitya Sharma, Sudesh Kumar Yadav

2020Food Hydrocolloids167 citationsDOI

Topics & Concepts

Food scienceRheologyChemistryCaseinPectinMicrostructureWhey proteinMaterials scienceCrystallographyComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsSensory Analysis and Statistical Methods
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking | Litcius