بررسی ویژگی‌های رئولوژیکی مخلوط صمغ دانه ریحان با صمغ‌های گوار و ثعلب

ﺧﻮش ﻣﻨﻈﺮ م، ﻗﻨﺒﺮزاده ب، ﻫﻤﻴﺸﻪ ﻛﺎر ح، ﺻﻮﺗﻲ ﺧﻴﺎﺑﺎﻧﻲ م،  رﺿﺎﻳﻲ ﻣﻜﺮم ر، 1391، ﺑﺮرﺳﻲ ﻋﻮاﻣﻞ ﻣﺆﺛﺮ ﺑﺮ اﻧﺪازه ذرات، ﭘﺘﺎﻧﺴﻴﻞ زﺗﺎ و وﻳﮋﮔﻲ ﻫﺎی رﺋﻮﻟﻮژﻳﻚ ﭘﺎﻳﺎ در ﺳﺎﻣﺎﻧﻪ ﻛﻠﻮﺋﻴﺪی ﺣﺎوی ﻧﺎﻧﻮ ذرات ﻛﺎﭘﺎﻛﺎراﮔﻴﻨﺎن- ﻛﺎزﺋﻴﻨﺎت ﺳﺪﻳﻢ، ﻧﺸﺮﻳﻪ ﭘﮋوﻫﺶ و ﻧﻮآوری در ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، 255-272.

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سرابی اقدم و، حسینی پرور ه، معتمدزادگان ع،  ماتیا مرینو ل، 1391، مطالعه برهمکنش صمغ دانه ریحان و پروتئین‏های آب پنیری در محیط آبی، نشریه فرآوری و نگهداری مواد غذایی، 4، 15-35.

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