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PDF) Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
PDF) Bioinformatics: Phylo-genetic comparison of Kappa Casein Protein Family
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Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
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Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
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Animals | Free Full-Text | Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study | HTML
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Kappa-Casein - an overview | ScienceDirect Topics
Kappa-Casein - an overview | ScienceDirect Topics
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
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Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
PDF) Bioinformatics: Phylo-genetic comparison of Kappa Casein Protein Family