Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum  and  Lepidium  sativum)  using  response  surface  methodology (RSM).

Mojtaba Azari-Anpar; N. Soltani Tehrani; N. Aghajani; M. Khomeiri

doi:10.1007/s13197-016-2451-1

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM).

Mojtaba Azari-Anpar, N. Soltani Tehrani, N. Aghajani^*, M. Khomeiri

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

21 Citations (Scopus)

Original language	English
Journal	Journal of Food Science and Technology
Volume	54
Issue	1
Pages (from-to)	196-208
Number of pages	13
ISSN	0022-1155
DOIs	https://doi.org/10.1007/s13197-016-2451-1
Publication status	Published - 28 Jan 2017
Externally published	Yes

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10.1007/s13197-016-2451-1

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@article{c52d7172dd584f929177a2caba7a1818,

title = "Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM).",

author = "Mojtaba Azari-Anpar and {Soltani Tehrani}, N. and N. Aghajani and M. Khomeiri",

year = "2017",

month = jan,

day = "28",

doi = "10.1007/s13197-016-2451-1",

language = "English",

volume = "54",

pages = "196--208",

journal = "Journal of Food Science and Technology",

issn = "0022-1155",

publisher = "Springer",

number = "1",

}

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM). / Azari-Anpar, Mojtaba; Soltani Tehrani, N.; Aghajani, N. et al.
In: Journal of Food Science and Technology, Vol. 54, No. 1, 28.01.2017, p. 196-208.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM).

AU - Azari-Anpar, Mojtaba

AU - Soltani Tehrani, N.

AU - Aghajani, N.

AU - Khomeiri, M.

PY - 2017/1/28

Y1 - 2017/1/28

U2 - 10.1007/s13197-016-2451-1

DO - 10.1007/s13197-016-2451-1

M3 - Journal article

SN - 0022-1155

VL - 54

SP - 196

EP - 208

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 1

ER -