The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels - Concepedia

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The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

121

Citations

42

References

2018

Year

Saeed Mirarab Razi, Ali Motamedzadegan, Seyed‐Ahmad Shahidi, Ali Rashidinejad

Food Hydrocolloids

Food ChemistryBiopolymer GelPhysicochemical PropertiesBasil Seed GumFood EngineeringThermal ProcessingHealth Sciences

References

	Year	Citations

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