FUNCTIONAL PROPERTIES OF ALFALFA LEAF PROTEIN: FOAMING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00655.x/fullpdf
Reference34 articles.
1. Foaming of Egg White
2. FISH PROTEIN CONCENTRATE FOAM
3. M.A. Barmore, 1934 . The influence of chemical and physical factors on egg white foams. Tech. Bull #9, Colorado Exp. Station. Fort Collins, Colo.
4. Extractability and solubility of leaf protein
5. Effect of pH, concentration, and temperature on the strength of cytoplasmic protein foams
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