Physicochemical studies on wheat protein foams. II. Relationship between bubble size and stability of foams prepared with gluten and gluten components
- 1 March 1978
- journal article
- research article
- Published by Elsevier in Journal of Colloid and Interface Science
- Vol. 64 (1) , 143-153
- https://doi.org/10.1016/0021-9797(78)90344-2
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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