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A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation.
Tosif MM, Bains A, Goksen G, Rehman MZ, Ali N, Karabulut G, Chawla P. Tosif MM, et al. Among authors: ali n. Food Chem X. 2024 Oct 23;24:101920. doi: 10.1016/j.fochx.2024.101920. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39553235 Free PMC article.
3,767 results