Article citationsMore>>

E. V. Plancken, A. VanLoey, and M. E. Hendricks. (2007) Foaming properties of egg white affected by heat or high pressure treatment, Journal of Food Engineering, 78, 1410–1426.

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.