AGRIS - International System for Agricultural Science and Technology

15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

2017

Deleu, Lomme J. | Wilderjans, Edith | Van Haesendonck, Ingrid | Brijs, Kristof | Delcour, Jan A.


Bibliographic information
Cereal chemistry
Volume 94 Issue 3 Pagination 485 - 490 ISSN 0009-0352
Publisher
Cereal Chemistry
Other Subjects
Cakemaking; Disulfide bonds; Pound cakes; Sulfhydryl groups; Hydrophobic bonding; Wheat protein
Language
English
Note
Journal article
Type
Text; Journal Article

2024-02-28
MODS
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