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Journal: Gels, 2022
Volume: 8
Number: 453
453
Article: Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
Authors: by Xiao Kong, Ziqun Xiao, Mengdi Du, Kuaitian Wang, Wei Yu, Yuhang Chen, Zhili Liu, Yongqiang Cheng and Jing Gan
Link: https://www.mdpi.com/2310-2861/8/7/453

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