@article{paperid:1030976,
author = {Bahramparvar, Maryam and Razavi, Seyed Mohammad Ali and Mazaheri Tehrani, Mostafa},
title = {Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality},
journal = {International Journal of Food Science and Technology},
year = {2012},
volume = {47},
number = {12},
month = {October},
issn = {0950-5423},
pages = {2655--2661},
			numpages = {6},
keywords = {Frozen dessert; Mixture design; Stabiliser; Optimisation; Response surface methodology},
}