Foaming properties of egg white proteins affected by heat or high pressure treatment
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| Description | article by Iesel Van der Plancken et al published February 2007 in Journal of Food Engineering |
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author: Marc E.G. Hendrickx Iesel Van der Plancken Ann Van Loey |
| Publication date | February 2007 |
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| Missing/wrong data? | Edit Wikidata item |