Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept
Wouters, Arno G.B., Rombouts, Ine, Fierens, Ellen, Brijs, Kristof, Delcour, Jan A.Том:
83
Мова:
english
Журнал:
Journal of Food Science
DOI:
10.1111/1750-3841.14283
Date:
August, 2018
Файл:
PDF, 843 KB
english, 2018
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