Emulsifying properties of basil seed gum: Effect of pH and ionic strength - Concepedia

Concepedia

Publication | Closed Access

Emulsifying properties of basil seed gum: Effect of pH and ionic strength

68

Citations

24

References

2015

Year

Seyed H. Hosseini‐Parvar, Joenalyn P. Osano, Lara Matia‐Merino

Food Hydrocolloids

Food ChemistryMicroemulsionBasil Seed GumIonic StrengthEmulsion

References

	Year	Citations

Page 1