THE STUDY OF COMPOSITION, MOLECULAR WEIGHT AND RHEOLOGICAL CHARACTERRISTICS OF ZEDO GUM EXUDATES FROM AMYGDALUSSCOPARIA

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FADAVI GH.

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Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2013 | Volume:7 | Issue:5 Page(s): 35-41

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Title

THE STUDY OF COMPOSITION, MOLECULAR WEIGHT AND RHEOLOGICAL CHARACTERRISTICS OF ZEDO GUM EXUDATES FROM AMYGDALUSSCOPARIA

Author(s)

FADAVI GH. | Issue Writer Certificate

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Abstract

Cites

EFFECT OF BITTER ALMOND GUM (AMYGDALUS SCOPARIA SPACH) ON THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS LA5 IN TOMATO JUICE DURING REFRIGERATION STORAGE AND EXPOSURE TO SIMULATED GASTRIC JUICE

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APA: Copy

FADAVI, GH.. (2013). THE STUDY OF COMPOSITION, MOLECULAR WEIGHT AND RHEOLOGICAL CHARACTERRISTICS OF ZEDO GUM EXUDATES FROM AMYGDALUSSCOPARIA. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(5), 35-41. SID. https://sid.ir/paper/723039/en

Vancouver: Copy

FADAVI GH.. THE STUDY OF COMPOSITION, MOLECULAR WEIGHT AND RHEOLOGICAL CHARACTERRISTICS OF ZEDO GUM EXUDATES FROM AMYGDALUSSCOPARIA. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;7(5):35-41. Available from: https://sid.ir/paper/723039/en

IEEE: Copy

GH. FADAVI, “THE STUDY OF COMPOSITION, MOLECULAR WEIGHT AND RHEOLOGICAL CHARACTERRISTICS OF ZEDO GUM EXUDATES FROM AMYGDALUSSCOPARIA,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. 5, pp. 35–41, 2013, [Online]. Available: https://sid.ir/paper/723039/en

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