Rheological properties of Plantago Ovata L. as a function of concentration, temperature and pH

A Farahnaky, H Askari, M Majzoobi, GR Mesbahi, M Aminlari

Research output: Book chapter/Published conference paperOther chapter contribution

Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 15
Pages173-180
Number of pages8
Publication statusPublished - 2009

Cite this

Farahnaky, A., Askari, H., Majzoobi, M., Mesbahi, GR., & Aminlari, M. (2009). Rheological properties of Plantago Ovata L. as a function of concentration, temperature and pH. In Gums and Stabilisers for the Food Industry 15 (pp. 173-180)