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Baking gradients cause heterogeneity in starch and proteins in pound cake
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Wilderjans, Edith
Kerckhofs, Greet
[UCL]
Lagrain, Bert
Brijs, Kristof
Wevers, Martine
Delcour, Jan
Lagrain, Bert
Brijs, Kristof
Wevers, Martine
Delcour, Jan
| Document type | Article de périodique (Journal article) |
|---|---|
| Access type | Accès interdit |
| Publication date | 2010 |
| Language | Anglais |
| Journal information | "Cereal Chemistry" - Vol. 87, no. 5, p. 475-480 (2010) |
| Peer reviewed | yes |
| Publisher | American Association of Cereal Chemists |
| issn | 0009-0352 |
| Publication status | Publié |
| Affiliation | KUL |
| Links |
| Bibliographic reference | Wilderjans, Edith ; Kerckhofs, Greet ; Lagrain, Bert ; Brijs, Kristof ; Wevers, Martine ; et. al. Baking gradients cause heterogeneity in starch and proteins in pound cake. In: Cereal Chemistry, Vol. 87, no. 5, p. 475-480 (2010) |
|---|---|
| Permanent URL | http://hdl.handle.net/2078/194638 |