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1.

Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar

Volume 17, Issue 4, September and October 2021, Pages 583-593
Mohammad Ali Hesarinejad; Atefeh Arefkhani; Ali Rafe; Fatemeh Javidi; Alireza Sadeghian
2.

Optimization of loaf bread formulation including Farsi and Basil Gum

Volume 16, Issue 4, September and October 2020, Pages 395-408
Masoud Hafiz; Zahra Sheikholeslami
3.

Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream

Volume 17, Issue 2, May and June 2021, Pages 365-378
Sima Naji-Tabasi; Elham Mahdian; Akram Arianfar; Sara Naji-Tabasi


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