1.
SONG KY, O H, JOUNG KY, SHIN SY, KIM YS. EFFECTS OF BASIL (OCIMUM BASILICUM L.) SEED MUCILAGE SUBSTITUTED FOR FAT SOURCE IN SPONGE CAKE: PHYSICOCHEMICAL, STRUCTURAL, AND RETROGRADATION PROPERTIES. Ital. J. Food Sci. 2017;29(4). doi:10.14674/IJFS-784