The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. [electronic resource]

By: Contributor(s): Producer: 20200526Description: 1324-1336 p. digitalISSN:
  • 1525-3198
Subject(s): Online resources: In: Journal of dairy science vol. 103
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Publication Type: Journal Article

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