PUNGOR A, TÖMÖSKÖZI S, LÁSZTITY R. INVESTIGATION OF THE FOAMING PROPERTIES OF SOME FOOD PROTEIN PREPARATIONS Period. Polytech. Chem. Eng. [Internet]. 1992 Jan. 1 [cited 2024 May 14];36(2):127-35. Available from: https://pp.bme.hu/ch/article/view/2665