Cite
HARVARD Citation
Ptaszek, P. et al. (n.d.). The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams. Journal of food engineering. pp. 129-137. [Online].
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Ptaszek, P. et al. (n.d.). The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams. Journal of food engineering. pp. 129-137. [Online].