The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method

2016 ◽  
Vol 54 ◽  
pp. 293-301 ◽  
Author(s):  
Paweł Ptaszek ◽  
Maciej Kabziński ◽  
Anna Ptaszek ◽  
Kacper Kaczmarczyk ◽  
Joanna Kruk ◽  
...  
2021 ◽  
pp. 105242
Author(s):  
Cigdem Yildirim-Mavis ◽  
Duygu Ozmen ◽  
Elif Yakisik ◽  
Omer Said Toker ◽  
Ibrahim Palabiyik ◽  
...  

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