Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part B: Molecular aspects

Title:: Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part B: Molecular aspects
Document type:: Zeitschriftenaufsatz
Author(s):: Brand, J.; Kulozik, U.
Journal title:: Food and Bioprocess Technology
Year:: 2016
Journal volume:: 9
Pages contribution:: 1210--1218
Fulltext / DOI:: doi:10.1007/s11947-016-1711-4
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