USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM

N DARABZADEH, A FARAHNAKY, M MAJZOOBI, GH MESBAHI

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	113-122
Number of pages	10
Journal	Journal of Food Research (University of Tabriz)
Volume	22
Issue number	2
Publication status	Published - 2012

Cite this

@article{c468c3dbe0d143d2aeb0780df17fb4bd,

title = "USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM",

author = "N DARABZADEH and A FARAHNAKY and M MAJZOOBI and GH MESBAHI",

year = "2012",

language = "English",

volume = "22",

pages = "113--122",

journal = "Journal of Food Research (University of Tabriz)",

issn = "2008-515X",

number = "2",

}

TY - JOUR

T1 - USING IRANIAN LOCUST BEAN GUM TO PRODUCE KETCHUP SAUCE IN COMPARISON WITH COMMERCIAL LOCUST BEAN GUM AND TRAGACANTH GUM

AU - DARABZADEH, N

AU - FARAHNAKY, A

AU - MAJZOOBI, M

AU - MESBAHI, GH

PY - 2012

Y1 - 2012

M3 - Article

SN - 2008-515X

VL - 22

SP - 113

EP - 122

JO - Journal of Food Research (University of Tabriz)

JF - Journal of Food Research (University of Tabriz)

IS - 2

ER -