Effect of Basil Seed Gum on Physico‐Chemical and Rheological Properties of Bread
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DOI: 10.1111/jfpp.13128
Abstract: Current study was performed to evaluate the effect of basil seed gum on physicochemical, sensorial, and rheological parameters of bread. Purposely, gum was extracted from basil seeds followed by its addition in bread in different… read more here.
Keywords: seed; basil seed; seed gum; effect basil ... See more keywords