The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

Published 2013 View Full Article

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Title
The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 121, Issue -, Pages 128-134
Publisher
Elsevier BV
Online
2013-08-25
DOI
10.1016/j.jfoodeng.2013.08.020

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