Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures
| Autor: | Le Floch-Fouéré, C., Pezennec, S., Lechevalier, V., Beaufils, S., Desbat, B., Pézolet, M., Renault, A. |
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| Zdroj: | In Food Hydrocolloids 2009 23(2):352-365 |
| Databáze: | ScienceDirect |
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