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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 18 of 20 found articles
| Title: |
The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties |
| Author: |
Yang, Xin Foegeding, E. Allen |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 25 (2011) nr. 7 pages 15 p. |
| Year: |
2011 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 18 of 20 found articles
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