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Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
by
Hosseini-Parvar, S.H.
,
Matia-Merino, L.
,
Goh, K.K.T.
,
Razavi, S.M.A.
,
Mortazavi, S.A.
Published in
Journal of food engineering
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Journal Of Food Engineering
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Subjects
Activation Energy
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Aroma And Flavouring Agent Industries
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Basil
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Basil Seed Gum
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Biological And Medical Sciences
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Chemical Concentration
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Engineering
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Engineering, Chemical
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Equations
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Food Engineering
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Food Industries
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Food Science & Technology
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Foods
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Fundamental And Applied Biological Sciences. Psychology
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Gels
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General Aspects
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Gums
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Heat Resistant
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High Viscosity
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Life Sciences & Biomedicine
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