Enzymatic hydrolysis of ovomucin and effect on foaming properties

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Original language	English
Journal	Food Research International
Volume	41
Pages (from-to)	522-531
Number of pages	10
ISSN	0963-9969
DOIs	https://doi.org/10.1016/j.foodres.2008.03.004
Publication status	Published - 2008

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@article{8b62f2b09cdf11dcbe9e000ea68e967b,

title = "Enzymatic hydrolysis of ovomucin and effect on foaming properties",

author = "Marianne Hammersh{\o}j and Caroline Nebel and J.H. Carstens",

year = "2008",

doi = "10.1016/j.foodres.2008.03.004",

language = "English",

volume = "41",

pages = "522--531",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - Enzymatic hydrolysis of ovomucin and effect on foaming properties

AU - Hammershøj, Marianne

AU - Nebel, Caroline

AU - Carstens, J.H.

PY - 2008

Y1 - 2008

U2 - 10.1016/j.foodres.2008.03.004

DO - 10.1016/j.foodres.2008.03.004

M3 - Journal article

SN - 0963-9969

VL - 41

SP - 522

EP - 531

JO - Food Research International

JF - Food Research International

ER -