Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage.
- DOI
- 10.1016/j.fochx.2025.103205
- Published
- 2025 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2025.103205,
title = {Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage.},
author = {Qi W and You M and Zhao H and Xie Y and Zayadan BK and Yao C and Cheng J and Ban Q},
year = {2025},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2025.103205},
url = {https://doi.org/10.1016/j.fochx.2025.103205}
}RIS
TY - JOUR TI - Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage. AU - Qi W AU - You M AU - Zhao H AU - Xie Y AU - Zayadan BK AU - Yao C AU - Cheng J AU - Ban Q PY - 2025 JO - Food chemistry: X DO - 10.1016/j.fochx.2025.103205 UR - https://doi.org/10.1016/j.fochx.2025.103205 ER -
APA
W, Q., M, Y., H, Z., Y, X., BK, Z., C, Y., J, C., & Q, B. (2025). Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2025.103205
Source records
- pubmed · retrieved 2026-09-25T19:25:03.047Z