Effects of Fermentation on Curd Size and Digestibility of Milk Proteins In Vitro of Swedish Fermented Milk Products-Reference-Cited by-同舟云学术

Effects of Fermentation on Curd Size and Digestibility of Milk Proteins In Vitro of Swedish Fermented Milk Products

Published:1982-04 Issue:4 Volume:65 Page:509-514
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Alm Livia

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

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4. The coagulation of cow's milk in the stomach of human;Brenneman;Arch. Pediatr.,1917

5. The curd and the buffer in infant feeding;Brenneman;J. Am. Med. Assoc.,1929

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4. Microbiology and technology of fermented milks;Microbiology and Biochemistry of Cheese and Fermented Milk;1997

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