Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state - Institut Agro Rennes-Angers Accéder directement au contenu
Autre Publication Scientifique Année : 2008

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

E. Talansier
C. Loisel
D. Dellavalle
  • Fonction : Auteur
A. Desrumaux
  • Fonction : Auteur
J. Legrand

Résumé

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

Dates et versions

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

Identifiants

  • HAL Id : hal-00729095 , version 1

Citer

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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