@article { author = {}, title = {Rheological and textural attributes of ice cream containing cress seed gum}, journal = {Food Research Journal}, volume = {24}, number = {2}, pages = {179-188}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگی‌های رئولوژیکی و بافتی بستنی حاوی صمغ دانه شاهی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1812.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1812_14528221cc041b668be2375e524df905.pdf} }