Parallels between milk clotting and blood clotting: opportunities for milk-derived products
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference14 articles.
1. The amino acid sequence of sheep κA-casein
2. Structural aspects of the milk clotting process. Comparative features with the blood clotting process
3. Molecular Cloning of Mouse Mammary Gland ϰ-Casein: Comparison With Rat ϰ-Casein and Rat and Human γ-Fibrinogen
4. Comparison between the clotting of blood and milk
5. Caseins of various origins and biologically active casein peptides and oligosaccharides: Structural and physiological aspects
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