SARMADI, Bahareh; NIKMARAM, Parang; MORTAZAVIAN-FARSANI, Amir-Mohammad; KIANI, Hossein; MOUSAVI, Mohammad; KHANNIRI, Elham; MOHAMMADI, Reza; G DA CRUZ, Adriano. High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin. Applied Food Biotechnology, [S. l.], v. 9, n. 2, p. 91–102, 2022. DOI: 10.22037/afb.v9i2.37565. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/37565. Acesso em: 23 jul. 2026.