Cross-linking of milk proteins can reduce its susceptibility to plasmin-induced hydrolysis.

Authors

H. Bhatt, South Dakota State University
A. Cucheval
C. Coker
H. G. Patel

Divisions

Research

Document Type

Abstract

Publication Date

2014

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

97

Pages

511

Language

en

Recommended Citation

Bhatt, H.; Cucheval, A.; Coker, C.; and Patel, H. G., "Cross-linking of milk proteins can reduce its susceptibility to plasmin-induced hydrolysis." (2014). Dairy Science Publication Database. 1336.
https://openprairie.sdstate.edu/dairy_pubdb/1336