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Neda Moshtaghi Farokhi
Neda Moshtaghi Farokhi
texture
seed gum
Food science
Fish paste
Rheology
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The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste
2021
Food Science and Technology International
Ali Motamedzadegan
haideh gorjian
Neda Moshtaghi Farokhi
Tandis Khaosravi Rad
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