Foaming Properties, Interfacial Properties, and Foam Microstructure of Egg White Protein and Whey Protein Isolate, Alone and in Combination

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Title: Foaming Properties, Interfacial Properties, and Foam Microstructure of Egg White Protein and Whey Protein Isolate, Alone and in Combination
Author: Berry, Tristan Kendricks
Advisors: E. Allen Foegeding, Committee Chair
Nina S. Allen, Committee Member
Jack P. Davis, Committee Member
Abstract:
Date: 2008-01-08
Degree: MS
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/715


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