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2005•International Dairy JournalRequires access

Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt

David W. Everett, Rosalind E. McLeod

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Key concepts: Locust bean gum, Guar gum, Guar, Stabiliser, Chemistry, Syneresis, Xanthan gum, Food science

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