Effect of basil seed gum (BSG) on textural, rheological and...

Food Hydrocolloids 2015 / 01 Vol. 43

Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

Hosseini-Parvar, Seyed H., Matia-Merino, Lara, Golding, Matt
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Volume:
43
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.07.015
Date:
January, 2015
File:
PDF, 3.00 MB
english, 2015
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