Article Versions Notes

Zhang Y, Zang J, Liu S, Yan B, Tang D, Chen J, Li D, Peng D, Liu Z, Yin Z. Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. Foods. 2025; 14(2):296. https://doi.org/10.3390/foods14020296

Zhang, Yuanyuan, Jianwei Zang, Shutong Liu, Bingxu Yan, Daobang Tang, Jiguang Chen, Dongwen Li, Dayong Peng, Zebo Liu, and Zhongping Yin. 2025. "Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture" Foods 14, no. 2: 296. https://doi.org/10.3390/foods14020296

Zhang, Y., Zang, J., Liu, S., Yan, B., Tang, D., Chen, J., Li, D., Peng, D., Liu, Z., & Yin, Z. (2025). Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture. Foods, 14(2), 296. https://doi.org/10.3390/foods14020296