Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions-Reference-Cited by-同舟云学术

Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions

Published:2020-11 Issue: Volume:108 Page:106034
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Renzetti Stefano,van den Hoek Irene A.F.,van der Sman Ruud G.M.

Funder

Ministry of Economic Affairs

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference72 articles.

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