@article{paperid:1049222,
author = {Javidi, Fateme and Razavi, Seyed Mohammad Ali and Behrouzian, Fataneh and Alghooneh, Ali},
title = {The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream},
journal = {Food Hydrocolloids},
year = {2016},
volume = {52},
number = {1},
month = {January},
issn = {0268-005X},
pages = {625--633},
			numpages = {8},
keywords = {Fat replacer; Ice cream; Rheology; Seed gum; Sensory; Texture},
}