Egg White Foam Formation
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Series: Food and Nutrition Series
Year Published: 1971
Creator: Iowa State Univ/ISURF-Film
Format: 16mm
Sound: sound
Copyright: Registered 12Mar69 · MP23207 (Jul-Dec 1972) Copyright holder: Iowa State University a.a.d.o. Iowa State University of Science & Technology
Description: Illustrates four stages of stiffness of egg white foam and compares the gross properties and microstructure of each stage. Compares the stability of foams at the four stages over a half-hour period.
No holdings listed.
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Original permalink · Record added: 2023-02-27 02:20:58