Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties

Journal of Food Science

Volumn 57, Issue 5, 1992, Pages 1223-1229

  MAHMOUD, MOHAMED I ^a   MALONE, WILLIAM T ^a   CORDLE, CHRISTOPHER T ^a  

^a ABBOTT LABORATORIES   (United States)

Author keywords

antigenicity; casein; emulsifying; enzymes; hydrolysis

Indexed keywords

EID: 84920780688     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1992.tb11304.x     Document Type: Article

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