Rheological and interfacial properties of basil seed gum...

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Food Hydrocolloids 2019 / 11

Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride

Gahruie, Hadi Hashemi, Eskandari, Mohammad Hadi, Khalesi, Mohammadreza, Van der Meeren, Paul, Hosseini, Seyed Mohammad Hashem
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105489
Date:
November, 2019
File:
PDF, 5.25 MB
english, 2019
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