Effects of sucrose and sodium chloride on foaming...

Food Research International 2007 Vol. 40; Iss. 3

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Vassilios Raikos, Lydia Campbell, Stephen R. Euston
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Volume:
40
Year:
2007
Language:
english
DOI:
10.1016/j.foodres.2006.10.008
File:
PDF, 1014 KB
english, 2007
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