Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb16088.x/fullpdf
Reference20 articles.
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3. Improving the quality of Domiati cheese made from recombined milk;Ashour;Food Chem,1986
4. A new, rapid, high-sensitivity analysis of amino acids in food type samples;Bidlingmeyer;J Assoc Off Anal Chem,1987
5. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;J Dairy Sci,1983
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