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2014•Journal of Food Science and TechnologyOpen access

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Akefe Zameni, Mahdi Kashaninejad, Mehran Aalami, Fakhreddin Salehi

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Key concepts: Rheology, Food science, Materials science, Shear thinning, Chemistry, Composite material

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Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum — Research Paper | ScholarLens