@inbook{caae0eefae1045f99893e621e6bce0d6,
title = "Stabilisation of foams by whey protein gel particles",
author = "Fotios Spyropoulos",
year = "2014",
month = apr,
language = "English",
isbn = "9781849738835",
volume = "346",
series = "Gums and Stabilisers for the Food Industry",
publisher = "Royal Society of Chemistry",
pages = "252--262",
editor = "Peter Williams and Glynn Phillips",
booktitle = "Special Publications, Volume 346 : Gums and Stabilisers for the Food Industry : The Changing Face of Food Manufacture: The Role of Hydrocolloids",
address = "United Kingdom",
}