study rheological properties of the mixed basil seed gum with guar and salep gums

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The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums

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Study of Hydration Kinetics and Rheological Behaviour of Guar Gum

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عنوان ژورنال:
پژوهش های صنایع غذایی

جلد ۲۶، شماره ۴، صفحات ۶۱۵-۶۲۵

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