The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels
Saeed Mirarab Razi(Ferdowsi University of Mashhad), Ali Rashidinejad(Riddet Institute), Seyed‐Ahmad Shahidi(Islamic Azad University of Ayatollah Amoli), Ali Motamedzadegan(Sari Agricultural Sciences and Natural Resources University)
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