TY  - JOUR 
T1  - Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides
JO  - Food Science and Technology
A1  - AYDINOL SONMEZ, Pinar
A1  - OZCAN, Tulay
SN  - 0101-2061
UL  - 10.1590/fst.61220
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -