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Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species |
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| Authors: | Nejatian Mohammad Jonaidi-Jafari Nematollah Abbaszadeh Sepideh Saberian Hamed Darabzadeh Nazanin Ghanizadeh Ghader |
| Affiliation: | 1.Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471, Iran ;2.Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran ;3.Department of Food Additives, Food Science and Technology Research Institute, Academic Center for Education, Culture and Research, PO Box 91775-1376, Mashhad, Khorasan Razavi, Iran ; |
| Abstract: | Food Science and Biotechnology - In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design... |
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