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- W2034002485 abstract "Auf Grund einer Literaturauswertung werden die bisher hinsichtlich Schaumbildungsvermögen untersuchten Proteinrohstoffe angegeben und Möglichkeiten zur Beeinflussung und Charakterisierung der Schaumeigenschaften von Proteinen dargestellt." @default.
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- W2034002485 date "1984-01-01" @default.
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- W2034002485 title "Zur Herstellung und Charakterisierung von Lebensmittelschäumen aus Proteinrohstoffen (Fortschrittsbericht)" @default.
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- W2034002485 doi "https://doi.org/10.1002/food.19840280318" @default.
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