IMPACT OF THERMAL TREATMENT ON THE PROPERTIES OF THE PROTEIC FOAMS
The food foams are "whipped" products that have recently experienced significant growth in the food industry. They are appreciated by consumers for their creamy texture, taste and visual aspect. Whey proteins are particularly common ingredients in the formulation of food foams because of t...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2011-02-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/dwnl.php?id=CSCC6201112V01S01A0009 |
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