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Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species.
Nejatian M, Jonaidi-Jafari N, Abbaszadeh S, Saberian H, Darabzadeh N, Ghanizadeh G. Nejatian M, et al. Among authors: saberian h. Food Sci Biotechnol. 2018 Nov 2;28(2):405-412. doi: 10.1007/s10068-018-0496-9. eCollection 2019 Apr. Food Sci Biotechnol. 2018. PMID: 30956852 Free PMC article.