Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. [electronic resource]

By: Contributor(s): Producer: 20090210Description: 35-48 p. digitalISSN:
  • 1525-3198
Subject(s): Online resources: In: Journal of dairy science vol. 92
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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