The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
Subject Areas : food microbiologyF. Salehi 1 , M. Kashaninejad 2
1 - Assistant Professor of the Department of Food Industry Machines, Bu-Ali Sina University, Hamedan, Iran.
2 - Professor of the Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Keywords:
Abstract :
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