FUNCTIONAL PROPERTIES OF MODIFIED BUFFALO MILK CASEIN BY GLYCOSYLATION
JEHAN BASTAMY ALI FARAG;
Abstract
Casein, the major milk protein component and its caseinate derivatives have physicochemical, functional and nutritive properties which make them useful worldwide. Caseins serve as food supplementation serving as functional additivies contributing adhesive
Other data
| Title | FUNCTIONAL PROPERTIES OF MODIFIED BUFFALO MILK CASEIN BY GLYCOSYLATION | Other Titles | الخواص الوظيفية لكازين اللبن الجاموسي المعدل باضافة الكربوهيدرات | Authors | JEHAN BASTAMY ALI FARAG | Keywords | FUNCTIONAL PROPERTIES OF MODIFIED BUFFALO MILK CASEIN BY GLYCOSYLATION | Issue Date | 2011 | Description | Casein, the major milk protein component and its caseinate derivatives have physicochemical, functional and nutritive properties which make them useful worldwide. Caseins serve as food supplementation serving as functional additivies contributing adhesive |
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