Publications by authors named "Lubna Rafiq"
Augmenting yogurt quality attributes through hydrocolloidal gums.
Asian-Australas J Anim Sci
February 2020
Objective: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality.
Methods: Purposely, yogurt was manufactured from standardized milk (3.5% fat, 8.