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Journal: Foods, 2021
Volume: 10
Number: 1876

Article: Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties
Authors: by Peter Kubbutat, Luísa Leitão and Ulrich Kulozik
Link: https://www.mdpi.com/2304-8158/10/8/1876

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