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
(
Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
)
F. Alavi
2
(
Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
)
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Abstract :
