Complex Between β-Lactoglobulin and κ-Casein. A Review
作者： W.H. Sawyer
DOI: 10.3168/JDS.S0022-0302(69)86753-6
关键词:
摘要: Abstract The complex which forms between β-lactoglobulin and κ-casein when milk is heated determines characteristics of the are considerable importance to dairy industry. physico-chemical discussed, together with mechanism formation in isolated systems. role determining heat stability rennet clotting behavior reviewed.
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