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Influence of trypsin action in yoghurt milk on the release of caseinophosphopeptide-rich fractions and physical properties of the fermented products

✍ Scribed by PETER CHR LORENZEN; HANS MEISEL

Book ID: 111139547
Publisher: John Wiley and Sons
Year: 2005
Tongue: English
Weight: 192 KB
Volume: 58
Category: Article
ISSN: 1364-727X
DOI: 10.1111/j.1471-0307.2005.00195.x

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