Publication | Open Access
Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin
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1988
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Food ChemistryFood ColloidEngineeringBiochemistryProtein FoldingNatural SciencesWhey ProteinsBiotechnologyProtein EngineeringFood TechnologyBiomolecular EngineeringProtein Purification
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