Effect of succinylation on the functional properties of yak caseins: a comparison with cow caseins
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-014-0168-3.pdf
Reference34 articles.
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3. Bai WL, Yin RH (2011) Molecular characterization and phylogenetic analysis of a yak (Bos grunniens) κ-casein cDNA from lactating mammary gland. Mol Biol Rep 38:2711–2718
4. Bora PS (2002) Functional properties of native and succinylated lentil (Lens culinaris) globulins. Food Chem 77(2):171–176
5. Chan WM, Ma CY (1999) Acid modification of proteins from soymilk residue (okara). Food Res Int 32(2):119–127
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