Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state - Archive ouverte HAL Access content directly
Other Publications Year : 2008

Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state

E. Talansier
C. Loisel
D. Dellavalle
  • Function : Author
A. Desrumaux
  • Function : Author
J. Legrand
  • Function : Author

Abstract

Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state
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Dates and versions

hal-00729095 , version 1 (07-09-2012)

Identifiers

  • HAL Id : hal-00729095 , version 1

Cite

E. Talansier, C. Loisel, D. Dellavalle, A. Desrumaux, Valérie Lechevalier-Datin, et al.. Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state. 2008, non paginé. ⟨hal-00729095⟩
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