The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums

Subject Areas : food microbiology

M. Mohammadian ¹ , F. Alavi ²

1 - Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
2 - Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

Received: 2016-05-15 Accepted : 2016-05-15 Published : 2016-06-01

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