Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics
- DOI
- 10.1016/j.foodhyd.2021.106683
- Published
- 2021-08
- Container
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodhyd.2021.106683,
title = {Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics},
author = {Joanna Kruk and Paweł Ptaszek and Kacper Kaczmarczyk},
year = {2021},
journal = {Food Hydrocolloids},
doi = {10.1016/j.foodhyd.2021.106683},
url = {https://doi.org/10.1016/j.foodhyd.2021.106683}
}RIS
TY - JOUR TI - Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics AU - Joanna Kruk AU - Paweł Ptaszek AU - Kacper Kaczmarczyk PY - 2021 JO - Food Hydrocolloids DO - 10.1016/j.foodhyd.2021.106683 UR - https://doi.org/10.1016/j.foodhyd.2021.106683 ER -
APA
Kruk, J., Ptaszek, P., & Kaczmarczyk, K. (2021). Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2021.106683
Source records
- crossref · retrieved 2026-11-10T18:14:31.451Z