Publication | Closed Access

Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis

EngineeringFood FermentationCamel Milk CaseinWhey ProteinsBiochemical EngineeringBiotechnologyFood MicrobiologyFood ProcessingMicrobiologyLactobacillus Delbrueckii SubspHealth Sciences