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