Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties.
Foods
; 10(8)2021 Aug 13.
Article
em En
| MEDLINE
| ID: mdl-34441652
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MEDLINE
Idioma:
En
Ano de publicação:
2021
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Article