Kethireddipalli, Prashanti <br/><br/>
Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 2011 
 - 1442-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf103943e  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Caseins--metabolism<br/>Chymosin--metabolism<br/>Food, Preserved<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Micelles<br/>Milk--chemistry<br/>Milk Proteins--chemistry<br/>Protein Denaturation<br/>Whey Proteins