1. Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solutions;Abbasi;Iranian Journal of Food Science and Technology,2006
2. Effect of soluble soybean polysaccharides on dispersion stability of acidified milk protein;Asai,1994
3. Azarikia, F., Abbasi, S., & Azizi, M. H. (2008). Comparison of the efficiency and mechanisms of some hydrocolloids on the stabilization of Doogh. 18th National Congress on Food Technology, Mashhad. 15–16 October. Oral presentation (in Farsi).
4. Handbook of elementary rheology;Barnes,2000
5. Food texture and viscosity: Concept and measurement;Bourne,2002