Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Lomme J. Deleu, Edith Wilderjans, Ingrid Van Haesendonck, Christophe M. Courtin, Kristof Brijs, Jan A. Delcour
  • Food Hydrocolloids, July 2015, Elsevier
  • DOI: 10.1016/j.foodhyd.2015.03.014

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