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Influence of Calcium Chloride and pH on the Soluble Complex of Basil Seed and Xanthan Gum with Whey Protein Concentrate
  • Mozhdeh Sarraf,
  • Sara Naji Tabasi,
  • Adel Beig-Babaei
Mozhdeh Sarraf
Research Institute of Food Science and Technology
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Sara Naji Tabasi
Research Institute of Food Science and Technology
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Adel Beig-Babaei
Research Institute of Food Science and Technology
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Abstract

Soluble Complex of Basil Seed and Xanthan Gum with Whey Protein Concentrate

Peer review status:UNDER REVIEW

25 Apr 2021Submitted to Engineering Reports
27 Apr 2021Assigned to Editor
27 Apr 2021Submission Checks Completed
29 May 2021Reviewer(s) Assigned