Limited Proteolysis of α-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties

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作者：
Vojdani, Fakhrieh
Whitaker, John R.
机构：
[1] Dept. of Agronomy and Range Sciences, University of California, Davis, CA 95616, United States
[2] Dept. of Food Science and Technology, University of California, Davis, CA 95616, United States
来源：
ACS Symposium Series | / 708卷
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页码：184 / 204
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