Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum

Solmaz Abedinzadeh ¹, Mohammadali Torbati ¹ * , Sodeif Azadmard-Damirchi ²

Cited by CrossRef: 8

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4- Rončević Z, Zahović I, Pajčin I, Grahovac M, Dodić S, Grahovac J, Dodić J. Effect of carbon sources on xanthan production by Xanthomonas spp. isolated from pepper leaves. Food & Feed Res. 2019;46(1):11 [Crossref]

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7- Loizzo M, Sicari V, Spizzirri U, Romeo R, Tundis R, Mincione A, Nicoletta F, Restuccia D. Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage. Foods. 2022;11(8):1113 [Crossref]

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