ListarRevista Científica - 2009 - Vol. XIX - No. 001 por tema "Foam"
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The effect of ultrasonic treatment on some functional properties of egg white
(2009-03-23)This work studied the effect of treatment with a high frequency ultrasound bath (40 kHz and a power of 80 W.) on the pH, foaming capacity and stability of the foam of the white of hens eggs (sample 1/120 hours post laying ...