Sarmadi, B.; Nikmaram, P. .; Mortazavian-Farsani, A.-M.; Kiani, H. .; Mousavi, M. .; Khanniri, E. .; Mohammadi, R. .; G da Cruz, A. . High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin. Appl Food Biotechnol 2022, 9, 91-102.