Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 278-271 | Back to browse issues page

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Mir Arab Razi S, Motamedzadegan A, Shahidi A, Rashidi nezhad A. Study on the effect of Basil seed gum on rheological properties of egg white albumins gel. FSCT 2018; 15 (77) :278-271
URL: http://fsct.modares.ac.ir/article-7-11266-en.html
Study on the effect of Basil seed gum on rheological properties of egg white albumins gel
Saeed Mir Arab Razi , Ali Motamedzadegan 1, Ahmad Shahidi , Ali Rashidi nezhad
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Article Type: Original paper | Subject: Food quality control
Received: 2016/08/15 | Accepted: 2017/04/18 | Published: 2018/06/22
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