@article { author = {}, title = {The possibility of substitution of carboxy methyl cellulose and tragacanth gum on the physical and sensory properties of ice cream}, journal = {Food Research Journal}, volume = {24}, number = {2}, pages = {279-290}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی امکان جایگزینی کربوکسی متیل سلولز با صمغ کتیرا بر ویژگی‌های فیزیکی و حسی بستنی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1820.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1820_3b8f1ec5d87d2eaf8a22a4071bbadbae.pdf} }