The analysis of the influence of xanthan gum and apple...

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Food Hydrocolloids 2015 / 10

The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method

Ptaszek, Paweł, Kabziński, Maciej, Ptaszek, Anna, Kaczmarczyk, Kacper, Kruk, Joanna, Bieńczak, Agata
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.10.010
Date:
October, 2015
File:
PDF, 1.83 MB
english, 2015
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