Effect of Whey Protein Denaturation on Structure of Casein Micelles and Their Rennetability After Ultra-High Temperature Processing of Milk
Int. Dairy Journal
McMahon, D.J., B.H.Yousif and M. Kalab. 1993. Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk . Int. Dairy J. 3:239-256.