@article{aydinol sonmez_ozcan_2022,  title={Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.61220},  DOI={10.1590/fst.61220},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={AYDINOL SONMEZ, Pinar and OZCAN, Tulay},  year={2022},  pages={e61220} }