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	1.	Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia. [electronic resource] by Fadavi, Ghasem Mohammadifar, Mohammad Amin Zargarran, Azizollaah Mortazavian, Amir Mohammad Komeili, Rozita Producer: 20140819 In: Carbohydrate polymers vol. 101 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth. [electronic resource] by Abdolmaleki, Khadije Mohammadifar, Mohammad Amin Mohammadi, Reza Fadavi, Ghasem Meybodi, Neda Mollakhalili Producer: 20161213 In: Carbohydrate polymers vol. 140 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets. [electronic resource] by Zargaraan, Azizollaah Omaraee, Yasaman Rastmanesh, Reza Taheri, Negin Fadavi, Ghasem Fadaei, Morteza Mohammadifar, Mohammad Amin Producer: 20150610 In: Iranian journal of public health vol. 42 Availability: No items available. Save to lists Add to cart (remove)

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