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Explain Functional property of Foaming/Whipping
Mode of action
Proteins form stable film. Foaming properties are best when the whey
proteins are undenatured, not competing with other surfactants at the air/water interface.
Food system
Whipped toppings, chiffon cakes, desserts
Normal 0 false false false EN-IN X-NONE X-NONE MicrosoftInternetExplorer4
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