Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours
- 1 May 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (3) , 626-628
- https://doi.org/10.1111/j.1365-2621.1994.tb05578.x
Abstract
No abstract availableKeywords
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