Work

Foaming properties of ovomucin obtained by isoelectric precipitation and hydrolysed by alcalase.

Year: 2006

Type: conference-paper

Authors: Marianne Hammershøj, Caroline Nebel

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W26106513

FWCI:

Cites: 20

Cited by:

Related to: 10