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 ,
Full TextAbstract
Ocimim Basilicum L. seed is cultivated in large quantities in different regions of Iran.
Keywords
, Basil Seed, gum rheology, zero shear viscosity
@inproceedings{paperid:1012752,
author = {HosseiniParvar, Seyed Hashem and Mortazavi, Sayed Ali and Razavi, Seyed Mohammad Ali and L. Matia Merino},
title = {A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed},
booktitle = {4th International Dietary Fiber Conference 2009},
year = {2009},
location = {Vienna},
keywords = {Basil Seed; gum rheology; zero shear viscosity},
}
%0 Conference Proceedings
%T A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed
%A HosseiniParvar, Seyed Hashem
%A Mortazavi, Sayed Ali
%A Razavi, Seyed Mohammad Ali
%A L. Matia Merino
%J 4th International Dietary Fiber Conference 2009
%D 2009
