Akshit, F.N.U.; Mao, T.; Poojary, S.; Chelikani, V.; Mohan, M.S.
Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties. Foods 2025, 14, 2252.
https://doi.org/10.3390/foods14132252
AMA Style
Akshit FNU, Mao T, Poojary S, Chelikani V, Mohan MS.
Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties. Foods. 2025; 14(13):2252.
https://doi.org/10.3390/foods14132252
Chicago/Turabian Style
Akshit, F. N. U., Ting Mao, Shwetha Poojary, Venkata Chelikani, and Maneesha S. Mohan.
2025. "Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties" Foods 14, no. 13: 2252.
https://doi.org/10.3390/foods14132252
APA Style
Akshit, F. N. U., Mao, T., Poojary, S., Chelikani, V., & Mohan, M. S.
(2025). Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties. Foods, 14(13), 2252.
https://doi.org/10.3390/foods14132252