Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin

Journal of Agricultural and Food Chemistry

Volumn 36, Issue 5, 1988, Pages 883-892

  Chobert, Jean Marc ^a   Bertrand Harb, Catherine ^a   Nicolas, Marie Georgette ^a  

^a INRA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33845280838     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00083a002     Document Type: Article

References (52)

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