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Formation and Stability of Foam Made with Various Potato Pr..:
van Koningsveld, Gerrit A.
;
Walstra, Pieter
;
Gruppen, Harry
...
Journal of Agricultural and Food Chemistry. 50 (2002) 26 - p. 7651-7659 , 2002
Link:
https://doi.org/10.1021/jf025587a
RT Journal T1 <Title>Formation and Stability of Foam Made with Various Potato Protein Preparations</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf025587a&Exemplar=1&LAN=DE A1 van Koningsveld, Gerrit A. A1 Walstra, Pieter A1 Gruppen, Harry A1 Wijngaards, Gerrit A1 van Boekel, Martinus A. J. S. A1 Voragen, Alphons G. J. PB American Chemical Society (ACS) YR 2002 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 50 IS 26 SP 7651 OP 7659 LK http://dx.doi.org/https://doi.org/10.1021/jf025587a DO https://doi.org/10.1021/jf025587a SF ELIB - SuUB Bremen
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