Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

le Rather, Sajad A., Masoodi, F. A., Akhter, Rehana, Gani, Adil, Wani, S. M., Malik, A. H.
Foilsithe in J Food Sci Technol (2015)

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

le Rather, Sajad A., Masoodi, F. A., Akhter, Rehana, Rather, Jahangir A., Gani, Adil, Wani, S. M., Malik, A. H.
Foilsithe in J Food Sci Technol (2016)

Controlled Evaluation of Bactec Peds Plus/F and Bactec Lytic/10 Anaerobic/F Media for Isolation of Salmonella enterica Serovars Typhi and Paratyphi A from Blood

le Reller, Megan E., Zaidi, Anita K. M., Sultana, Shazia, Azeem, Shazia, Hanif, Beenish, Qureshi, Shahida, Hasan, Rumina, Bhutta, Zulfiqar, Akhter, Rehana, Goldmann, Donald A.
Foilsithe 2009