Emulsifying Properties of an N‐Terminal Peptide Obtained from the Peptic Hydrolyzate of αs1‐Casein
- 1 July 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (4), 1117-1120
- https://doi.org/10.1111/j.1365-2621.1984.tb10408.x
Abstract
No abstract availableKeywords
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