Title : ( A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study )
Authors: Seyed Hashem HosseiniParvar , Sayed Ali Mortazavi , Seyed Mohammad Ali Razavi , Lara Matia-Merino , Kelvin K.T. Goh , علی معتمد زادگان ,
Full TextAbstract
basil seed has responsible amounts of gum with interesting functional properties compareable to some commercial food hydrocolloids.
Keywords
, Basil seed, stabilzer, rheology
@inproceedings{paperid:1012754,
author = {HosseiniParvar, Seyed Hashem and Mortazavi, Sayed Ali and Razavi, Seyed Mohammad Ali and Lara Matia-Merino and Kelvin K.T. Goh and علی معتمد زادگان},
title = {A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study},
booktitle = {New Zealand Institute of Food Science and Technology-NZIFST conference 2009},
year = {2009},
location = {CHRISTCHURCH},
keywords = {Basil seed; stabilzer; rheology},
}
%0 Conference Proceedings
%T A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study
%A HosseiniParvar, Seyed Hashem
%A Mortazavi, Sayed Ali
%A Razavi, Seyed Mohammad Ali
%A Lara Matia-Merino
%A Kelvin K.T. Goh
%A علی معتمد زادگان
%J New Zealand Institute of Food Science and Technology-NZIFST conference 2009
%D 2009
