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Study of the stability of egg white protein-based foams: effect of heatingprotein solution
Authors:
Hagolle, N Relkin, P Popineau, Y Bertrand, D
Citation:
N. Hagolle et al., Study of the stability of egg white protein-based foams: effect of heatingprotein solution, J SCI FOOD, 80(8), 2000, pp. 1245-1252
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