The effect of instant green tea on the foaming and...

The effect of instant green tea on the foaming and rheological properties of egg albumen proteins

Weiguo Wu, Mike Clifford, Nazlin K Howell
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Volume:
87
Year:
2007
Language:
english
Pages:
10
DOI:
10.1002/jsfa.2809
File:
PDF, 272 KB
english, 2007
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