![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Browse by By Journal
![[up]](/style/images/multi_up.png)
Up a levelNumber of items: 1.
Priyanka Rose, Mary and Sarma, Mutturi and Mukesh, Kapoor (2022) Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocolloids, 122. p. 107100. ISSN 0268-005X