Static rheological study of Ocimum basilicum seed gum

International Journal of Food Engineering

Volumn 11, Issue 1, 2015, Pages 97-103

  Salehi, Fakhreddin ^a   Kashaninejad, Mahdi ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Basil seed gum; CaCl2,; fructose; glucose; lactose; NaCl; sucrose

Indexed keywords

FRUCTOSE; GLUCOSE; INDEXING (OF INFORMATION); SHEAR FLOW; SHEAR THINNING; SODIUM CHLORIDE; SUGAR (SUCROSE);

CACL2,; CONSISTENCY COEFFICIENT; LACTOSE; NACL; RHEOLOGICAL PROPERTY; ROTATIONAL VISCOMETER; SEED GUM; SHEAR-THINNING BEHAVIOR;

NON NEWTONIAN FLOW;

OCIMUM; OCIMUM BASILICUM;

EID: 84922433196     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2014-0189     Document Type: Article

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