Journal Management System


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
	View Article PDF 751.79 K

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
	View Article PDF 626.46 K

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
	View Article PDF 1.24 M

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