Heat-Induced Changes in the Susceptibility of Egg White...

Journal of Agricultural and Food Chemistry 2003 / 06 Vol. 51; Iss. 13

Heat-Induced Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis: a Kinetic Study

Van der Plancken, Iesel, Van Remoortere, Marijke, Indrawati,, Van Loey, Ann, Hendrickx, Marc E.
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Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf026019y
Date:
June, 2003
File:
PDF, 78 KB
english, 2003
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