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Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties

✍ Scribed by Xin Yang; Tristan K. Berry; E. Allen Foegeding


Book ID
111405944
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
663 KB
Volume
74
Category
Article
ISSN
0022-1147

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