Surface Activity of Food Proteins: Relationships Between Surface Pressure Development, Viscoelasticity of Interfacial Films and Foam Stability of Bovine Serum Albumin
- 1 November 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (6), 1526-1530
- https://doi.org/10.1111/j.1365-2621.1985.tb10525.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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