κ-Casein Macropeptides from Cheese Whey: Physicochemical, Biological, Nutritional, and Technological Features for Possible Uses
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/FRI-200033456
Reference152 articles.
1. Characteristics and potential uses of the casein macropeptide
2. Comparison of controls on development in breeding lines from Australian and CIMMYT/ICARDA winter and facultative wheat breeding programs
3. Preparation and fractionation of goat κ-casein: analysis of the glycan and peptide components
4. Effect of High-Hydrostatic Pressure and Temperature on Rheological Characteristics of Glycomacropeptide
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