A study of the factors affecting the foaming properties of egg white – a review

标题
A study of the factors affecting the foaming properties of egg white – a review
作者
关键词
-
出版物
CZECH JOURNAL OF FOOD SCIENCES
Volume 24, Issue No. 3, Pages 110-118
出版商
Czech Academy of Agricultural Sciences
发表日期
2018-02-11
DOI
10.17221/3305-cjfs

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