Statistics for Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.) : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand
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| Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.) : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand | 24 |
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| 02_whole.pdf | 144 |
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