Sodium caseinates ? composition and properties of different preparations
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1988.tb00571.x/fullpdf
Reference11 articles.
1. Extension of the shelf life of cream-based liqueurs at high ambient temperatures
2. Modification of casein by phosphatases and protein kinases
3. Quantitative fractionation of casein mixtures by fast protein liquid chromatography
4. Electrostatic interaction and the kinetics of protein aggregation: αs1-casein
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