Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum
Crossref DOI link: https://doi.org/10.1007/s13197-014-1679-x
Published Online: 2014-12-14
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zameni, Akefe
Kashaninejad, Mahdi
Aalami, Mehran
Salehi, Fakhreddin
Text and Data Mining valid from 2014-12-14