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The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels
Rafe, Ali, Razavi, Seyed M. A.Volume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12172
Date:
September, 2013
File:
PDF, 639 KB
english, 2013