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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Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in t.. 2008, non paginé
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729095
Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:11:39
Dernière modification le : vendredi 14 décembre 2018 - 18:50:04

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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. Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in t.. 2008, non paginé. 〈hal-00729095〉

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