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Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose
Sadahira, Mitie S., Rodrigues, Maria I., Akhtar, Mahmood, Murray, Brent S., Netto, Flavia M.Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.10.058
Date:
October, 2017
File:
PDF, 1.06 MB
english, 2017