Pourjoula, Mina <br/><br/>
The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  06 2020 
 - 109107 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2020.109107  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Caseins--analysis<br/>Computational Biology<br/>Cultured Milk Products<br/>Fermentation<br/>Iran<br/>Milk<br/>Milk Proteins--analysis<br/>Peptides--analysis<br/>Proteolysis<br/>Proteome--analysis<br/>Proteomics--methods<br/>Tandem Mass Spectrometry--methods