Modulating protein–polysaccharide gel networks via almond protein to improve physicochemical stability of…

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BibTeX

@article{anon2026modulating,
  title = {{Modulating protein–polysaccharide gel networks via almond protein to improve physicochemical stability of millet-based set yogurt}},
  journal = {Food chemistry: X},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13656560},
  note = {CC BY-NC-ND},
}

RIS

TY  - JOUR
TI  - Modulating protein–polysaccharide gel networks via almond protein to improve physicochemical stability of millet-based set yogurt
PY  - 2026
DA  - 2026/09/29
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13656560
SN  - 2590-1575
ER  -

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