Effect of changing whipping time on rheological properties of foams produced from various whey protein preparations and powdered egg albumin;Wpływ zmiennego czasu ubijania na właściwości reologiczne pian otrzymanych z różnych preparatów białek serwatkowych i sproszkowanej albuminy jaja

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 16, Issue 6, 2009, Pages 37-46

  Nastaj, MacIej ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Albumin; Foams; Rheology; Whey proteins

Indexed keywords

EID: 77952354382     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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