Cite
HARVARD Citation
Pycarelle, S. et al. (2020). Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach. Food hydrocolloids. p. . [Online].
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Pycarelle, S. et al. (2020). Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: A foaming protocol based approach. Food hydrocolloids. p. . [Online].