Textural properties of yogurts, containing plant stabilizers: a review

Journal of Food Science and Technology 2026 Open access

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Authors: Karuwakondage Dona Chamodi Pamalka, Sachini Sandaranga Munasinghe, Dhammika Weerathilake, Geethika Savindhi Liyanage
DOI: 10.1007/s13197-026-06555-5
Cited by: 1
References: 62

Fields of Study & Subjects

Polysaccharides Composition and Applications Proteins in Food Systems Polysaccharides and Plant Cell Walls

Publication details

Journal / source
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Volume
63
Issue
3
Pages
430–440
Publication date
12 February 2026
Language
EN