The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

Florence Barbé, Olivia Ménard, Yann Le Gouar, Caroline Buffière, Marie‐Hélène Famelart, Béatrice Laroche, Steven Le Feunteun, Didier Dupont, Didier Rémond

Food Chemistry · 2012 · 198 citations · 28 references

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