Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
| Image |  |
|---|---|
| Description | article by Malgorzata Kuropatwa et al published December 2009 in Food Hydrocolloids |
| Author/s |
author: Ulrich Kulozik |
| Publication date | December 2009 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |