| contributor author | مریم بهرام پرور | en |
| contributor author | سیدمحمدعلی رضوی | en |
| contributor author | مصطفی مظاهری طهرانی | en |
| contributor author | Maryam Bahramparvar | fa |
| contributor author | Seyed Mohammad Ali Razavi | fa |
| contributor author | Mostafa Mazaheri Tehrani | fa |
| date accessioned | 2020-06-06T13:10:12Z | |
| date available | 2020-06-06T13:10:12Z | |
| date issued | 2012 | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/3344384?show=full | |
| description abstract | - Mixture design was used to determine the optimum ratio as well as concentration of BSG, GG, and CMC in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasin | en |
| language | English | |
| title | Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality | en |
| type | Journal Paper | |
| contenttype | External Fulltext | |
| subject keywords | Frozen dessert | en |
| subject keywords | Mixture design | en |
| subject keywords | Stabiliser | en |
| subject keywords | Optimisation | en |
| subject keywords | Response surface methodology | en |
| journal title | International Journal of Food Science and Technology | fa |
| pages | 2655-2661 | |
| journal volume | 47 | |
| journal issue | 47 | |
| identifier link | https://profdoc.um.ac.ir/paper-abstract-1030976.html | |
| identifier articleid | 1030976 | |
