Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state
Résumé
Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state
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https://institut-agro-rennes-angers.hal.science/hal-00729095
Soumis le : vendredi 7 septembre 2012-15:11:39
Dernière modification le : lundi 15 mai 2023-16:51:31