Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference24 articles.
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4. Water absorption by renneted casein micelles;Creamer;Milchwissenschaft,1985
5. pH-induced dissociation of bovine casein micelles. I. Analysis of liberated caseins;Dalgleish;Journal of Dairy Research,1988
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