Author:
Azarikia Fatemeh,Abbasi Soleiman
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference46 articles.
1. Stabilization of milk–orange juice mixture using Persian gum: efficiency and mechanism;Abbasi;Food Bioscience,2013
2. Partial substitution of gelatin with Persian gum and use of Olibanumin for production of functional pastille;Abbasi;Iranian Journal of Biosystems Engineering,2011
3. Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solutions;Abbasi;Iranian Journal of Food Science & Technology,2006
4. Persian gum;Abbasi,2015
5. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth;Azarikia;Food Hydrocolloids,2010
Cited by
86 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献