Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state
Abstract
Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state
Céline Martel : Connect in order to contact the contributor
https://institut-agro-rennes-angers.hal.science/hal-00729095
Submitted on : Friday, September 7, 2012-3:11:39 PM
Last modification on : Wednesday, November 2, 2022-3:57:21 AM