Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Published 2010 View Full Article

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Title
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 101, Issue 3, Pages 236-243
Publisher
Elsevier BV
Online
2010-07-02
DOI
10.1016/j.jfoodeng.2010.06.025

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