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Citation to this article as recorded by 
| Farrag, A.F., 2008. Emulsifying and foaming properties of whey protein concentrates in the presence of some carbohydrates. Int. J. Dairy. Sci., 3: 20-28. CrossRefDirect Link |
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How to cite this article
M.H. Abd El-Salam, A.F. Farrag, H.M. El-Etriby and F.M. Assem, 2007. Foaming Properties of Casein Glycomacropeptide in the Presence of ι- and κ-Carrageenans. International Journal of Dairy Science, 2: 159-165.
DOI: 10.3923/ijds.2007.159.165
URL: https://scialert.net/abstract/?doi=ijds.2007.159.165
DOI: 10.3923/ijds.2007.159.165
URL: https://scialert.net/abstract/?doi=ijds.2007.159.165