Egg Albumen as a Source of Foam Polypeptide in Beer-Reference-Cited by-同舟云学术

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Egg Albumen as a Source of Foam Polypeptide in Beer

Published:1987-01 Issue:1 Volume:45 Page:27-32
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Bamforth Charles W.¹,Cope Roy¹

Affiliation:

1. Bass PLC, 137 High Street, Burton-on-Trent, Staffordshire, England DE14 1JZ

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-45-0027

Reference8 articles.

1. CAMBRIDGE PRIZE LECTURE BIOCHEMICAL APPROACHES TO BEER QUALITY

2. THE FOAMING PROPERTIES OF BEER

3. Bamforth, C. W., and Cope, R. U.S. Patent Application no. 644 912.

4. Bamforth, C. W., and Cope, R. Eur. Brew. Conv. Proc. Congr. 20th, Helsinki, 1985, p. 515.

5. THE MEASUREMENT OF FOAM-LACING

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2. Integrated Magneto-Chemical Sensor For On-Site Food Allergen Detection;ACS Nano;2017-08-25

3. Beer foam: achieving a suitable head;Beer;2009

4. Enzymatic hydrolysis of ovomucin and effect on foaming properties;Food Research International;2008-01

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