Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Food Science and Nutrition

Volumn 5, Issue 2, 2017, Pages 358-364

  Arioui, Fatiha ^a   Ait Saada, Djamel ^a   Cheriguene, Abderrahim ^a  

^a UNIVERSITY OF MOSTAGANEM   (Algeria)

Author keywords

Pectin; preservation; quality; texture; yogurt

Indexed keywords

EID: 84994427185     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.400     Document Type: Article

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