Effect of κ-Casein Deglycosylation on the Acid Coagulability of Milk

Journal of Food Science

Volumn 68, Issue 8, 2003, Pages 2406-2410

  Cases, E ^a   Vidal, V ^b   Cuq, J L ^b  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIV MONTPELLIER   (France)

Author keywords

Acid milk coagulability; Micellar casein; N acetylneuraminic acid

Indexed keywords

EID: 0242578445     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07037.x     Document Type: Article

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