Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Journal of Food Engineering - Tập 101 Số 3 - Trang 236-243 - 2010
Seyed H. Hosseini‐Parvar1, Lara Matia‐Merino2, Kelvin K.T. Goh2, Seyed Mohammad Ali Razavi3, Seyed Ali Mortazavi3
1Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University (SANRU), Khazar Abad Road, P.O. Box 578, Sari, Iran
2Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand
3Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, P.O. Box 91775-1163, Iran

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