Analysis and Practical Exploitation of the Molecular Bases for the Formation and Stabilisation of Protein Foams

Velissariou, M., & Lyddiatt, A. (1994). Analysis and Practical Exploitation of the Molecular Bases for the Formation and Stabilisation of Protein Foams. In Food Hydrocolloids (pp. 361–366). Springer US. https://doi.org/10.1007/978-1-4615-2486-1_55