| 000 | 00814 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250517141708.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-016-2451-1 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aAzari-Anpar, M | |
| 245 | 0 | 0 |
_aOptimization of the new formulation of ice cream with native Iranian seed gums ( _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cJan 2017 |
||
| 300 |
_a196-208 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aSoltani Tehrani, N | |
| 700 | 1 | _aAghajani, N | |
| 700 | 1 | _aKhomeiri, M | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 54 _gno. 1 _gp. 196-208 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-016-2451-1 _zAvailable from publisher's website |
| 999 |
_c26919242 _d26919242 |
||