ITEM METADATA RECORD
Title: Protein network formation during pound cake baking: The role of egg yolk and its fractions
Authors: Deleu, Lomme ×
Melis, Sara
Wilderjans, Edith
Van Haesendonck, Ingrid
Brijs, Kristof
Delcour, Jan #
Issue Date: Feb-2017
Publisher: IRL Press
Series Title: Food Hydrocolloids vol:63 pages:226-232
ISSN: 0268-005X
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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