Casein Micelle Structure, Functions and Interactions
Year: 2003
Type: book-chapter
Source: Springer eBooks
Parent work: Advanced Dairy Chemistry—1 Proteins: Part A / Part B
Authors: C. G. De Kruif, C. Holt
Institution: University College Cork
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2127037827