{HEAD ~ The foaming or swelling agents} based on hydrolysates of {TAIL ~ proteins} are most convenient for the fabrication of mousses or foams of strong mustards 
{ HEAD ~ The foaming or swelling agents } based on hydrolysates of { TAIL ~ proteins } are most convenient for the fabrication of mousses or foams of strong mustards
HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD HEAD OTH OTH OTH OTH TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH