Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.)

International Journal of Food Science and Technology

Volumn 44, Issue 9, 2009, Pages 1755-1762

  Razavi, Seyed M A ^a   Mortazavi, Seyed Ali ^a   Matia Merino, Lara ^b   Hosseini Parvar, Seyed H ^a,b   Motamedzadegan, Ali ^c   Khanipour, Elham ^d  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b MASSEY UNIVERSITY   (New Zealand)

^c SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

^d ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Apparent viscosity; Basil seed gum; Extraction; Response surface methodology; Rheology

Indexed keywords

OCIMUM; OCIMUM BASILICUM;

EID: 68949114359     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01993.x     Document Type: Article

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