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Evaluation and modelling of rheological properties of microwave treated xanthan gum solution.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 54, doi. 10.22034/FSCT.21.150.54
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Comparison of four rheological models for estimating viscosity and rheological parameters of microwave treated Basil seed gum.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-66690-x
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- Article