Hojjatoleslamyi, M., Raisi, F. and AsadiiiMohammad Ali Shariaty, M. (2013) “RHEOLOGICAL BEHAVIOUR OF PSYLLIUM GUM FRACTIONS”, Journal of microbiology, biotechnology and food sciences, 3(2), pp. 182–184. Available at: https://office2.jmbfs.org/index.php/JMBFS/article/view/7065 (Accessed: 19 May 2024).