AGRIS - International System for Agricultural Science and Technology

Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs

2010

Erem, Fundagul | Sontag-Strohm, Tuula | Certel, Muharrem | Salovaara, Hannu | Loponen, Jussi


Bibliographic information
Journal of agricultural and food chemistry
Volume 58 Issue 2 ISSN 0021-8561
Pagination
p. 1263–1269.
Other Subjects
Functional properties; Dough development; Foaming properties; Wheat products; Rye products; Breadmaking quality
Language
English
Note
Includes references

2013-06-15
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