EFFECT OF THERMAL AND FREEZING TREATMENTS ON RHEOLOGICAL, TEXTURAL AND COLOR PROPERTIES OF BASIL SEED GUM

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ZAMENI A.; KASHANINEJAD M.; AALAMI M.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:52 | Issue:9 Page(s): 5914-5921

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Title

EFFECT OF THERMAL AND FREEZING TREATMENTS ON RHEOLOGICAL, TEXTURAL AND COLOR PROPERTIES OF BASIL SEED GUM

Author(s)

ZAMENI A. | KASHANINEJAD M. | AALAMI M. | Issue Writer Certificate

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Abstract

Cites

THE EFFECT OF DRYING METHODS ON THE CHARACTERISTICS OF BALANGU SEED GUM
RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF HONEYS AS A FUNCTION OF TEMPERATURE, CONCENTRATION AND MOISTURE CONTENT

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APA: Copy

ZAMENI, A., KASHANINEJAD, M., & AALAMI, M.. (2014). EFFECT OF THERMAL AND FREEZING TREATMENTS ON RHEOLOGICAL, TEXTURAL AND COLOR PROPERTIES OF BASIL SEED GUM. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52(9), 5914-5921. SID. https://sid.ir/paper/676859/en

Vancouver: Copy

ZAMENI A., KASHANINEJAD M., AALAMI M.. EFFECT OF THERMAL AND FREEZING TREATMENTS ON RHEOLOGICAL, TEXTURAL AND COLOR PROPERTIES OF BASIL SEED GUM. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;52(9):5914-5921. Available from: https://sid.ir/paper/676859/en

IEEE: Copy

A. ZAMENI, M. KASHANINEJAD, and M. AALAMI, “EFFECT OF THERMAL AND FREEZING TREATMENTS ON RHEOLOGICAL, TEXTURAL AND COLOR PROPERTIES OF BASIL SEED GUM,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52, no. 9, pp. 5914–5921, 2014, [Online]. Available: https://sid.ir/paper/676859/en

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