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Publication | Open Access

Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein

DOIFull Paper Access

59

Citations

57

References

2017

Year

Arno G.B. Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan A. Delcour, Brent S. Murray
Food Hydrocolloids

References

YearCitations

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