The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

Food Hydrocolloids - Tập 52 - Trang 625-633 - 2016
Fatemeh Javidi1, Seyed Mohammad Ali Razavi1, Fataneh Behrouzian1, Ali Alghooneh1
1Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran

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