Work

Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt

Year: 2002

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-002-0551-9

Authors: El-Sayed E., I. Abd El-Gawad, Murad H., Salah S.

Institutions: Cairo University, National Research Centre

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2088095409

FWCI: 0.421

Cites: 3

Cited by: 87

Related to: 10