Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Raharitsifa, Narindra ^a   Genovese, Diego B ^b   Ratti, Cristina ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b PLAPIQUI UNS CONICET   (Argentina)

Author keywords

Bubbles; Continuous phase; Foam mat drying; Foams; Rheology; Stability

Indexed keywords

MALUS X DOMESTICA;

EID: 33646365671     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15627.x     Document Type: Article

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