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Naji, S., Razavi, S.M.A. and Karazhiyan, H. (2012) Effect of thermal treatment on functional properties of cress seed (Lepidium sativum) and xanthan gums: A com-parative study. Food Hydrocolloids, 28, 75-81. http://dx.doi.org/10.1016/j.foodhyd.2011.11.012

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