Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions
- Stefano Renzetti*
- , Irene A.F. van den Hoek
- , Ruud G.M. van der Sman
*Corresponding author for this work
Research output: Contribution to journal › Article › Academic › peer-review
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