A. K. Asl

The effect of xanthan gum using on improving texture and rheological properties of Iranian low fat white cheese.

A. Mortazavi, A. Ebadi, E. G. Shendi, 2010 .

CONTROL OF ENZYMATIC BROWNING IN PEAR SLICES BY USING ASCORBIC ACID

S. Zomorodi, A. K. Asl, 2007 .

Increase the survival of Lactobacillus acidophilus and improved quality properties of senbiotic yogurt using apple and wheat fibers

S. Zomorodi, A. K. Asl, Najmeh Aberun, 2015 .

The effect of Arabic gum using on improving of texture and rheological properties of Iranian low fat white cheese.

A. Mortazavi, A. Ebadi, E. G. Shendi, 2010 .

EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE CHEESE

H. Tavakolipour, A. Mortazavi, E. G. Shendi, 2012 .