第一篇：Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
第二篇：Okra polysaccharide:Effect on the texture and microstructure of set yoghurt as a new natural stabilizer
第三篇：Effect of dietaryfibers on physico-chemical, sensory and textural properties of Misti Dahi
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