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