0
  • DE
  • EN
  • FR
  • International Database and Gallery of Structures

Advertisement

Analysis of Foaming Properties of Mango Pulp for Foam-mat Drying: Impact of Egg Albumin Concentration and Whipping Time

Author(s):
ORCID

Medium: journal article
Language(s): English
Published in: Journal of The Institution of Engineers (India): Series A, , n. 3, v. 103
Page(s): 717-724
DOI: 10.1007/s40030-022-00661-1
Structurae cannot make the full text of this publication available at this time. The full text can be accessed through the publisher via the DOI: 10.1007/s40030-022-00661-1.
  • About this
    data sheet
  • Reference-ID
    10686369
  • Published on:
    13/08/2022
  • Last updated on:
    13/08/2022
 
Structurae cooperates with
International Association for Bridge and Structural Engineering (IABSE)
e-mosty Magazine
e-BrIM Magazine