%0 Journal Article
%T The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
%A Javidi, Fateme
%A  Razavi, Seyed Mohammad Ali
%A  Behrouzian, Fataneh
%A  Alghooneh, Ali
%J Food Hydrocolloids
%@ 0268-005X
%D 2016