International Journal of Chemical Engineering / 2019 / Article / Fig 4

Research Article

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

Figure 4

Effect of NaCl and basil seed gum concentration on tan (δ) in constant frequency of 1 Hz in the foams made of egg albumin. Columns with different letters are significantly () different.

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