Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content

标题
Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 37, Issue -, Pages 40-48
出版商
Elsevier BV
发表日期
2013-10-08
DOI
10.1016/j.foodhyd.2013.09.008

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