%0 Journal Article
%T Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality
%A Bahramparvar, Maryam
%A  Razavi, Seyed Mohammad Ali
%A  Mazaheri Tehrani, Mostafa
%J International Journal of Food Science and Technology
%@ 0950-5423
%D 2012