Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content - Concepedia

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Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content

141

Citations

30

References

2013

Year

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

Food Hydrocolloids

Food ChemistryProtein ContentFood ColloidNovel PolysaccharideBasil SeedBiotechnologyPolysaccharidePharmacologyEmulsion

References

	Year	Citations

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