%0 Journal Article
%T EFFECTS OF IONIC STRENGTH ON THE FOAMING PROPERTIES OF WHEY PROTEIN ISOLATE AND EGG WHITE IN THE PRESENCE OF POLYSACCHARIDES
%A ERÇELEBI, E.A.
%A IBANOĞLU, E.
%J Journal of Food Processing and Preservation
%V 33
%N 4
%@ 0145-8892
%D 2009-08-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve