The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
Saeed Mirarab Razi(Ferdowsi University of Mashhad), Ali Rashidinejad(Riddet Institute), Seyed‐Ahmad Shahidi(Islamic Azad University of Ayatollah Amoli), Lara Matia‐Merino(Massey University), Ali Motamedzadegan(Sari Agricultural Sciences and Natural Resources University)
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