Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
Version of Record online: 18 MAY 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 5, pages E269–E277, June/July 2009
How to Cite
Berry, T. K., Yang, X. and Foegeding, E. A. (2009), Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality. Journal of Food Science, 74: E269–E277. doi: 10.1111/j.1750-3841.2009.01178.x
- Issue online: 18 MAY 2009
- Version of Record online: 18 MAY 2009
- MS 20080650 Submitted 7/28/2008, Accepted 3/22/2009
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