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  1. 1
    Mohammad Ali Hesarinejad, Arash Koocheki, Seyed Mohammad Ali Razavi, Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate, Food Hydrocolloids, 2014, 35, 583

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  2. 2
    Ali Rafe, Seyed M. A. Razavi, The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels, International Journal of Food Science & Technology, 2013, 48, 9