☆ 4.1 Article

A study of the factors affecting the foaming properties of egg white – a review

CZECH JOURNAL OF FOOD SCIENCES (2018)

Journal

CZECH JOURNAL OF FOOD SCIENCES

Volume 24, Issue No. 3, Pages 110-118

Publisher

Czech Academy of Agricultural Sciences

DOI: 10.17221/3305-cjfs

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Categories

Food Science & Technology

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