(PDF) Effect of Xanthan and Arabic Gums on Foaming

Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita Pepo) Seed Protein Isolate

Journal of Food Research

doi 10.5539/jfr.v3n1p87

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Abstract

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Date

December 30, 2013

Authors

Moses Vernonxious Madalitso Chamba

Kingsley George Masamba

Publisher

Canadian Center of Science and Education

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