DocumentCode
10098
Title
COMPARISON OF THE FUNCTIONAL PROPERTIES OF EGG WHITE PROTEIN AND WHEY PROTEIN ISOLATE IN AERATED FOOD SYSTEMS
Author
C.R. Daubert استاد مشاور , M. Srinivasarao استاد مشاور , E.A. Foegeding استاد راهنما
University
Raleigh North carolina state university
Grade
نامعلوم
Major
Master of Science )Food Science(
Number of pages
0
Publish Date
1999
Note
01
Language
انگليسي
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