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1.

Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread

Volume 11, Issue 5, November and December 2015, Pages 508-520
Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi
2.

Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

Volume 8, Issue 4, January 2013
Rahil Rezaei; Morteza Khomeiri; Mehran Alami; Mahdi Kashani-Nejad
3.

Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch

Volume 14, Issue 2, May and June 2018, Pages 217-228
Sepideh Etezazian; Mohammad Fazel; Hajar Abbasi


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