Cite
HARVARD Citation
Khalid, N. et al. (2022). Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt. Journal of food processing and preservation. 46 (11), p. n/a. [Online].
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Khalid, N. et al. (2022). Exploring the prebiotic potential of xanthan gum and its modified forms for the production of synbiotic yogurt. Journal of food processing and preservation. 46 (11), p. n/a. [Online].