The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels
Article first published online: 22 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1924–1931, September 2013
How to Cite
Rafe, A. and Razavi, S. M. A. (2013), The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels. International Journal of Food Science & Technology, 48: 1924–1931. doi: 10.1111/ijfs.12172
- Issue published online: 12 AUG 2013
- Article first published online: 22 MAY 2013
- Manuscript Accepted: 5 APR 2013
- Manuscript Received: 21 JAN 2013
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