Article citationsMore>>

Brennan, C.S. and Tudorica, C.M. (2006) Carbohydrate based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilization of barley beta glucan, guar gum and inulin. International Journal of Food and Technology, 43, 824-833. http://dx.doi.org/10.1111/j.1365-2621.2007.01522.x

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.
Top