POLYPEPTIDES WITH ENHANCED FOAM POTENTIAL
Author:
Publisher
Wiley
Subject
Food Science
Reference7 articles.
1. THE FOAMING PROPERTIES OF BEER
2. THE FRACTIONATION OF POLYPEPTIDES FROM BARLEY AND BEER BY HYDROPHOBIC INTERACTION CHROMATOGRAPHY: THE INFLUENCE OF THEIR HYDROPHOBICITY ON FOAM STABILITY
3. Bamforth , C. W. Cope , R. European Brewing Convention Proceedings of the 20th Congress, Helsinki 1985 515
4. Egg Albumen as a Source of Foam Polypeptide in Beer
5. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa
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