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.

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