On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk
Marion Morand, Fanny Guyomarc’h, Stéphane Pezennec, Marie-Hélène FamelartVolume:
21
Year:
2011
Language:
english
DOI:
10.1016/j.idairyj.2011.01.012
File:
PDF, 645 KB
english, 2011