Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior
Authors:
- Arno G.B. WoutersAWArno G.B. Wouters
- Ine RomboutsIRIne Rombouts
- Marie LegeinMLMarie Legein
- Ellen FierensEFEllen Fierens
- Kristof BrijsKBKristof Brijs
- Jan A. DelcourJDJan A. Delcour
- 1 April 2016
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 55, 155-162
Abstract
No abstract availableKeywords
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