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Susceptibility of an industrial α-lactalbumin concentrate to cross-linking by microbial transglutaminase

BiomanufacturingBiotransformationFood FermentationBiochemistryBacteriologyBiochemical EngineeringBiotechnologyMicrobial TransglutaminaseFood MicrobiologyMicrobiologyPublic HealthMedicineIndustrial α-Lactalbumin Concentrate