Textural properties of yogurts, containing plant stabilizers: a review.

Pamalka KDC, Munasinghe SS, Weerathilake D, Liyanage GS

DOI: 10.1007/s13197-026-06555-5
Published: 2026 Mar
Container: Journal of food science and technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-026-06555-5,
  title = {Textural properties of yogurts, containing plant stabilizers: a review.},
  author = {Pamalka KDC and Munasinghe SS and Weerathilake D and Liyanage GS},
  year = {2026},
  journal = {Journal of food science and technology},
  doi = {10.1007/s13197-026-06555-5},
  url = {https://doi.org/10.1007/s13197-026-06555-5}
}

RIS

TY  - JOUR
TI  - Textural properties of yogurts, containing plant stabilizers: a review.
AU  - Pamalka KDC
AU  - Munasinghe SS
AU  - Weerathilake D
AU  - Liyanage GS
PY  - 2026
JO  - Journal of food science and technology
DO  - 10.1007/s13197-026-06555-5
UR  - https://doi.org/10.1007/s13197-026-06555-5
ER  -

APA

KDC, P., SS, M., D, W., & GS, L. (2026). Textural properties of yogurts, containing plant stabilizers: a review.. Journal of food science and technology. https://doi.org/10.1007/s13197-026-06555-5

Source records

pubmed · retrieved 2026-11-10T19:11:46.783Z