Foams for Food Applications
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-94625-2_11
Reference207 articles.
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5. Alamanou S, Doxastakis G (1997) Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus ssp. Graecus). Food Hydrocoll 11(4):409–413 https://doi.org/10.1016/S0268-005X(97)80038-0
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