# Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

> Research article (Current Research in Food Science, 2022) · cited 65× · AI/ML

**Wikidata**: [openalex:W4283277461](https://www.wikidata.org/wiki/openalex:W4283277461)  
**Source**: https://4ort.xyz/entity/tremella-fuciformis-polysaccharides-as-a-fat-substitute-on-the-rheological-texture-and-sensory-attributes-of-low-fat-yog