1. The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

Volume 3, Issue 1, Winter and Spring 2020, Pages 61-68

10.22059/jfabe.2020.76607

Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad

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2. Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

Volume 1, Issue 2, Summer and Autumn 2018, Pages 109-116

Mona Sadat Bitaraf; Faramarz Khodaiyan; Seyed Saeid Hosseini

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