Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)
Crossref DOI link: https://doi.org/10.1007/s13197-016-2451-1
Published Online: 2017-01-28
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Azari-Anpar, M.
Soltani Tehrani, N.
Aghajani, N.
Khomeiri, M.
License valid from 2017-01-01