New Zealand Institute of Food Science and Technology-NZIFST conference 2009 , 2009-06-23

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 ,
File: Full Text

Citation: BibTeX | EndNote

Abstract

basil seed has responsible amounts of gum with interesting functional properties compareable to some commercial food hydrocolloids.

Keywords

, Basil seed, stabilzer, rheology