Microstructure and rheology of heated foams stabilized by faba bean isolate and their comparison to egg white foams
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2025-07-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/arh-2025-0051 |
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