The Effects of Fresh Eggs, Egg White, and Egg Yolk, Separately and in Combination with Salt, on Mixogram Properties-Reference-Cited by-同舟云学术

The Effects of Fresh Eggs, Egg White, and Egg Yolk, Separately and in Combination with Salt, on Mixogram Properties

Published:2013-05 Issue:3 Volume:90 Page:269-272
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Van Steertegem Bénédicte¹²,Pareyt Bram¹,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

2. Corresponding author. Phone: +32 (0) 16321634. Fax: +32 (0) 16321997. E-mail: benedicte.vansteertegem@biw.kuleuven.be

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-11-12-0160-N

Reference15 articles.

1. Mini Review: On the Elasticity of Wheat Gluten

2. The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

3. Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

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