Gad AS, Mohamad SHS. Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures. Com. Sci. [Internet]. 2014 Oct. 1 [cited 2024 Jul. 3];5(3):318-25. Available from: https://comunicatascientiae.com.br/comunicata/article/view/514