Effects of enzymatic dephosphorylation on properties of bovine casein
Milk proteins represent an important source of protein ingredients due to their distinctive physico-chemical, nutritional, technological and functional properties. Casein content of milk represents about 80% of milk proteins. The distinguishing property of phosphorylation provides important properti...
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| Format: | Others |
| Language: | en |
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McGill University
2006
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=102736 |