MUDGIL, D. INFLUENCE OF PARTIALLY HYDROLYZED GUAR GUM AS SOLUBLE FIBER ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF YOGHURT. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 2, p. 794–797, 2018. DOI: 10.15414/jmbfs.2018.8.2.794-797. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8770. Acesso em: 21 oct. 2026.