The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

✍ Scribed by Żmudziński, Daniel; Ptaszek, Paweł; Kruk, Joanna; Kaczmarczyk, Kacper; Rożnowski, Wojciech; Berski, Wiktor; Ptaszek, Anna; Grzesik, Mirosław

• Book ID: 122026810
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 521 KB
• Volume: 121
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2013.08.020