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

Titel:: Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part B: Molecular aspects
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Brand, J.; Kulozik, U.
Zeitschriftentitel:: Food and Bioprocess Technology
Jahr:: 2016
Band / Volume:: 9
Seitenangaben Beitrag:: 1210--1218
Volltext / DOI:: doi:10.1007/s11947-016-1711-4
BibTeX