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Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins
Deleu, Lomme J., Wilderjans, Edith, Van Haesendonck, Ingrid, Brijs, Kristof, Delcour, Jan A.Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.05.001
Date:
May, 2016
File:
PDF, 956 KB
english, 2016