Published in
Elsevier, Food Hydrocolloids, (49), p. 208-215, 2015
DOI: 10.1016/j.foodhyd.2015.03.014
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Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter
Journal article published in 2015 by
Lomme J. Deleu 
,
Edith Wilderjans,
Ingrid Van Haesendonck,
Christophe M. Courtin,
Kristof Brijs,
Jan A. Delcour
,
Edith Wilderjans,
Ingrid Van Haesendonck,
Christophe M. Courtin,
Kristof Brijs,
Jan A. Delcour
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