Author = Seyed Ahmad Shahidi
Number of Articles: 1
1. The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

Volume 3, Issue 1, Winter and Spring 2020, Pages 61-68

10.22059/jfabe.2020.76607

Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad