The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
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3. Cellulosic hydrocolloid system present in seed of plants;Azoma;Trends in Glycoscience and Glycotechnology,2003
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5. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream;BahramParvar;Dairy Science & Technology,2013
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