International Journal of Chemical Engineering / 2019 / Article / Fig 2

Research Article

Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation

Figure 2

Effect of NaCl and basil seed gum on tan (δ)LVE (a) and τy (b) of the foams made of egg albumin. Columns with different letters are significantly () different.
(a)
(b)

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