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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


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