Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin
Authors:
- Jean Marc ChobertJCJean Marc Chobert
- Catherine Bertrand-HarbCBCatherine Bertrand-Harb
- Marie Georgette NicolasMNMarie Georgette Nicolas
- 1 September 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (5) , 883-892
Abstract
No abstract availableKeywords
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