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APA Citation
Renzetti, S., van den Hoek, I. A., & van der Sman, R. G. (2020). amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions. Food hydrocolloids, 108, . http://access.bl.uk/ark:/81055/vdc_100106944736.0x00003e