Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 49, July 2015, Pages 208-215

Lomme J. Deleu, Edith Wilderjans, Ingrid Van Haesendonck, Christophe M. Courtin, Kristof Brijs, Jan A. Delcour,