| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8333854 | International Journal of Biological Macromolecules | 2013 | 7 Pages |
Abstract
⺠A stable spread model containing pistachio oil (PO) was developed. ⺠Structure of the spread was characterized as a function of its main components. ⺠Full factorial design was used to optimize the various formulations. ⺠PO and xanthan gum had a high potential for producing and stabilizing of the spread. ⺠Rheological parameters were calculated according to the Power law model.
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Authors
Morad Mousazadeh, Seyed Mohammad Mousavi, Zahra Emam-Djomeh, Mehri HadiNezhad, Naghmeh Rahmati,