Cite
HARVARD Citation
Ptaszek, P. et al. (n.d.). The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method. Food hydrocolloids. pp. 293-301. [Online].
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Ptaszek, P. et al. (n.d.). The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method. Food hydrocolloids. pp. 293-301. [Online].