نمایش نتایج جستجو برای
عنوان: basil seed
موارد یافت شده: 10
1 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)2 - Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy (چکیده)
3 - The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film (چکیده)
4 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
5 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
6 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
7 - Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate (چکیده)
8 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
9 - IMAGE PROCESSING AND PHYSICO-MECHANICAL PROPERTIES OF BASIL SEED (OCIMUM BASILICUM) (چکیده)
10 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)