The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

  • Fatemeh Sadat Hashemi, Seyed Mohammad Taghi Gharibzahedi, Hamed Hamishehkar
  • RSC Advances, January 2015, Royal Society of Chemistry
  • DOI: 10.1039/c5ra03190g

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The following have contributed to this page: Dr Seyed Mohammad Taghi Gharibzahedi