Interaction of .beta.-lactoglobulin with .kappa.-casein in micelles as assessed by chymosin hydrolysis: effect of temperature, heating time, .beta.-lactoglobulin concentration, and pH
- 1 January 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (1) , 50-58
- https://doi.org/10.1021/jf00091a011
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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