Functional Properties and Bitterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus Proteinase
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15755.x/fullpdf
Reference21 articles.
1. Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin
2. Solubility and emulsifying properties of caseins modified enzymatically by Staphylococcus aureus V8 protease
3. The structure of a bitter peptide derived from casein by digestion with papain
4. Dietary enzymic hydrolysates of protein with reduced bitterness
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