Baking gradients cause heterogeneity in starch and proteins in pound cake

Wilderjans, Edith;Kerckhofs, Greet;Lagrain, Bert;Brijs, Kristof;Delcour, Jan;et.al.
(2010) Cereal Chemistry — Vol. 87, n° 5, p. 475-480 (2010)

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Authors
  • Wilderjans, Edith
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  • Kerckhofs, Greetorcid-logoUCLouvain
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  • Lagrain, Bert
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  • Brijs, Kristof
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  • Delcour, Jan
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  • KUL

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Wilderjans, E., Kerckhofs, G., Lagrain, B., Brijs, K., Wevers, M., & Delcour, J. (2010). Baking gradients cause heterogeneity in starch and proteins in pound cake. Cereal Chemistry, 87(5), 475-480. https://hdl.handle.net/2078.5/174598 (Original work published 2010)