International Journal of Chemical Engineering / 2019 / Article / Fig 3

Research Article

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

Figure 3

Effect of NaCl and basil seed gum concentration on storage and loss moduli (in frequency sweep test) of egg albumin foams supplemented with 0 (a), 0.1 (b), and 0.3% (c) basil seed gum.
(a)
(b)
(c)

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