مرکز منطقه ای اطلاع رساني علوم و فناوري - COMPARISON OF THE FUNCTIONAL PROPERTIES OF EGG WHITE PROTEIN AND WHEY PROTEIN ISOLATE IN AERATED FOOD SYSTEMS

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 :

Publish Date :

1999

Note :

Language :

انگليسي

Link To Document :