The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels
2019 ◽
Vol 7
(4)
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pp. 103245
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Keyword(s):
2019 ◽
Vol 219
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pp. 155-161
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2020 ◽
Vol 103
(2)
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pp. 1324-1336
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Keyword(s):