Rheology and texture of basil seed gum: a new hydrocolloid source
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Elsevier
Reference65 articles.
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids;Journal of Texture Studies;2024-07
2. Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness;Food Science & Nutrition;2023-07-23
3. Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese;Food Science & Nutrition;2023-07-04
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