@article{paperid:1029590,
author = {Rafe, Ali and Razavi, Seyed Mohammad Ali and Saad Khan},
title = {Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate},
journal = {Food Research International},
year = {2012},
volume = {49},
number = {1},
month = {November},
issn = {0963-9969},
pages = {32--38},
			numpages = {6},
keywords = {CLSM; Heating rate; Gel; Gelling point; Microstructure},
}