4th International Dietary Fiber Conference 2009 , 2009-07-01

Title : ( A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed )

Authors: Seyed Hashem HosseiniParvar , Sayed Ali Mortazavi , Seyed Mohammad Ali Razavi , L. Matia Merino ,
File: Full Text

Citation: BibTeX | EndNote

Abstract

Ocimim Basilicum L. seed is cultivated in large quantities in different regions of Iran.

Keywords

, Basil Seed, gum rheology, zero shear viscosity