Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese-Reference-Cited by-同舟云学术

Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

Published:2015-01 Issue: Volume:43 Page:557-567
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hosseini-Parvar Seyed H.^ORCID,Matia-Merino Lara,Golding Matt

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

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3. Structural studies of an acidic polysaccharide from Ocimum basilicum seeds;Anjaneyalu;Carbohydrate Research,1979

4. Factors determining large-strain (Fracture) rheological properties of model processed cheese;Bowland;Journal of Dairy Science,1999

5. Small strain oscillatory shear and microstructural analyses of a model processed cheese;Bowland;Journal of Dairy Science,2001

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