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Effect of Persian gum and Xanthan gum on Foaming Properties and Stability of Pasteurized Fresh Egg White Foam
Dabestani, Mohsen, Yeganehzad, SamiraLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.08.030
Date:
August, 2018
File:
PDF, 824 KB
english, 2018