Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability
Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability
Authors
Keywords
Probiotic lactic cultures, Microstructure of curd, SEM. SDS PAGE, Amino acid analysis
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