2012•Iranian Journal of Nutrition Sciences and Food TechnologyRequires access

THE EFFECT OF TWO TYPES OF IRANIAN GUM TRAGACANTH ON SOME RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF DATE MILK BEVERAGE

Mahta Keshtkaran, Mohammad Amin Mohammadifar, Gh.M Asadi

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Key concepts: Tragacanth, Food science, Rheology, Gum arabic, Mathematics, Traditional medicine, Chemistry, Materials science

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THE EFFECT OF TWO TYPES OF IRANIAN GUM TRAGACANTH ON SOME RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF DATE MILK BEVERAGE — Research Paper | ScholarLens