New studies on basil ( Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization

Published 2016 View Full Article

Authors

Keywords

Composition, Fractionation, FTIR, Hydrocolloid, Intrinsic viscosity, Surface tension

Journal

FOOD HYDROCOLLOIDS

Volume 52, Issue -, Pages 350-358

Publisher

Elsevier BV

Online

2015-07-17

DOI

10.1016/j.foodhyd.2015.07.011

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