Effect of processing on nutritive values of milk protein
Author:
Affiliation:
1. ICAR-National Dairy Research Institute, Karnal, Haryana, India
2. ICAR-Central Institute of Fisheries Technology, Kochi, Kerala, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1160361
Reference136 articles.
1. Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage
2. In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes
3. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation
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