Surface Tension and Foaming of Protein Solutions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb07651.x/fullpdf
Reference25 articles.
1. Foams
2. Loi de décroissance de la tension superficielle des solutions en fonction du temps
3. The rate of surface tension lowering and its role in foaming
4. Whippability and Aeration
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