Mirarab Razi, Saeed, Motamedzadegan, Ali, Shahidi, Seyed Ahmad, Rashidinejad, Ali. (1399). The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer. , 3(1), 61-68. doi: 10.22059/jfabe.2020.76607
Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad. "The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer". , 3, 1, 1399, 61-68. doi: 10.22059/jfabe.2020.76607
Mirarab Razi, Saeed, Motamedzadegan, Ali, Shahidi, Seyed Ahmad, Rashidinejad, Ali. (1399). 'The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer', , 3(1), pp. 61-68. doi: 10.22059/jfabe.2020.76607
Mirarab Razi, Saeed, Motamedzadegan, Ali, Shahidi, Seyed Ahmad, Rashidinejad, Ali. The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer. , 1399; 3(1): 61-68. doi: 10.22059/jfabe.2020.76607


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