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Kinetics of Liquid Drainage from Protein-Stabilized Foams

✍ Scribed by B. E. ELIZALDE; D. GIACCAGLIA; A. M. R. PILOSOF; G. B. BARTHOLOMAI


Book ID
108817120
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
326 KB
Volume
56
Category
Article
ISSN
0022-1147

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Birmingham B152TZ 8 nited Kingdom Commercially available beer, which is a dilute solution containing components of yeast, malt, and hop used in the manufacture of the beer, was used as a model system to demonstrate the potential of foam fractionation beyond the primary foaming stage. Most of the com