The role of β-lactalbumin in the primary phase of chymosin action on heated casein micelles
Authors:
- 1 February 1976
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 43 (2) , 331-335
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milkJournal of Dairy Research, 1974
- The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milkJournal of Dairy Research, 1974
- Factors affecting the action of rennin in heated milkJournal of Dairy Research, 1972
- α-Lactalbumin1971
- The primary phase of rennin action in heat-sterilized milkJournal of Dairy Research, 1970
- The rennet hysteresis of heated milkJournal of Dairy Research, 1969
- Zonal Ultracentrifugation of β-Lactoglobulin and κ-Casein Complexes Induced by HeatJournal of Dairy Science, 1969
- Casein Micelles. Formation and Structure. I1Journal of the American Chemical Society, 1965