Cakmak H, Ozyurt VH. Foam stability of cloudy carrot juice: effects of protein sources and foaming conditions. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 2févr.2021 [cité 19mai2024];45(1):38-1. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/4750