Food Chemistry: X
 2024
DOI: 10.1016/j.fochx.2024.101920
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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

Mansuri M. Tosif,
Aarti Bains,
Gulden Goksen
et al.
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