Sang, Shangyuan <br/><br/>
Functionality of ovalbumin during Chinese steamed bread-making processing.  [electronic resource] 

 -  Food chemistry  Jul 2018 
 - 203-210 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.01.150  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bread--analysis<br/>Chickens<br/>China<br/>Chromatography, Gel<br/>Cooking--methods<br/>Electrophoresis, Polyacrylamide Gel<br/>Endopeptidases--metabolism<br/>Female<br/>Fermentation<br/>Glutens--analysis<br/>Hydrolysis<br/>Ovalbumin--analysis<br/>Steam<br/>Triticum--chemistry