Article Versions Notes

Elderwy Y, Kalita R, Hamouda MEA, Chaudhary P, Elfaruk MS, Don PU, Abdelsater OAA. Influence of Guar Gum and Xanthan Gum on the Rheological Behavior, Texture, and Microstructure of Probiotic Low-Fat Yogurt. Processes. 2025; 13(10):3301. https://doi.org/10.3390/pr13103301

Elderwy, Yaser, Ratul Kalita, Mahmoud E. A. Hamouda, Pratibha Chaudhary, Mohamed S. Elfaruk, Pramith U. Don, and Omar A. A. Abdelsater. 2025. "Influence of Guar Gum and Xanthan Gum on the Rheological Behavior, Texture, and Microstructure of Probiotic Low-Fat Yogurt" Processes 13, no. 10: 3301. https://doi.org/10.3390/pr13103301

Elderwy, Y., Kalita, R., Hamouda, M. E. A., Chaudhary, P., Elfaruk, M. S., Don, P. U., & Abdelsater, O. A. A. (2025). Influence of Guar Gum and Xanthan Gum on the Rheological Behavior, Texture, and Microstructure of Probiotic Low-Fat Yogurt. Processes, 13(10), 3301. https://doi.org/10.3390/pr13103301