[1]
Mudgil, D. 2018. INFLUENCE OF PARTIALLY HYDROLYZED GUAR GUM AS SOLUBLE FIBER ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF YOGHURT. Journal of microbiology, biotechnology and food sciences. 8, 2 (Oct. 2018), 794–797. DOI:https://doi.org/10.15414/jmbfs.2018.8.2.794-797.