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Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state

Abstract : Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729095
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:11:39 PM
Last modification on : Wednesday, July 15, 2020 - 4:40:32 PM

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  • HAL Id : hal-00729095, version 1

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E. Talansier, C. Loisel, D. Dellavalle, A. Desrumaux, Valérie Lechevalier-Datin, et al.. Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state. 2008, non paginé. ⟨hal-00729095⟩

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